ROASTED CAULIFLOWER LEEK SOUP WITH CHEDDAR CROSTINI
I feel very strongly about soup. Soup satisfies the body and the soul. There is simply nothing more wonderful then enjoying a beautiful bowl of home-made soup. For me the benchmark of good cooks and good restaurants is the quality of their soup. Soup should be treated with great respect. It should be lovingly and carefully prepared. The ingredients carefully chosen then prepared and cooked to absolute perfection.
The basis of most soups is the stock. It should be home-made. There are some exceptions. If you are able to buy house-made stock from a fresh food supplier this is acceptable. This soup recipe calls for chicken stock. When you buy chicken stock in cans or vacuum packages you are buying flavoured water. You should be able to reduce a good chicken stock down so that it becomes thick and syrupy. Try reducing the canned or packaged chicken down and you will be left with nothing but flavoured powder.
Roasting cauliflower changes this plain Jan white vegetable into something so deeply flavoured, so rich and wonderful you’ll find yourself stealing a few florets to nibble as you prepare the soup.
This soup takes just thirty minutes to prepare. Add a tossed salad and your dinner is on the table before you can finish a glass of wine.