Roasted Cauliflower Soup

Directions

Roasted Cauliflower 

1. Preheat oven to 400°F (204°C).
2. Chop cauliflower into floret size pieces. Place florets in a bowl. Toss with salt and olive oil.
3. Place seasoned florets on baking trays (use 2 trays to spread out).
4. Bake in preheated oven for 20 - 25 minutes turning florets during baking process.
5. Remove from oven and let cool slightly.
   

Roasted Cauliflower Soup

1. In a 6 quart pot, add vegetable stock, thyme, bay leaves, pepper, garlic, shallots and roasted cauliflower. Bring to a boil over medium heat.
2. Reduce heat to medium-low, continue to cook until cauliflower is tender.
3. Remove from heat and let cool slightly (10 minutes). Remove bay leaves.
4. Transfer mixture in batches to a blender. Don’t fill blender more than half way. Cover blender with lid and hold lid with a tea towel (contents are extremely hot- may need to vent lid). Pulse the blender to start and then puree until smooth. Repeat with remaining mixture. Transfer puree back to pot.
5. Return to medium-low heat and slowly add cream.
6. Cook until soup is heated through stirring continually.
   

Optional Kelp Garnish

1. Heat 2 tablespoons olive oil in a medium skillet. Lay 6 kelp leaves in hot skillet.
2. Sear for 2 minutes until edges begin to crisp. Flip kelp leaves and cook other side for 2 - 3 minutes until crisp.
3. Remove from heat.
   

Assembly

1. Pour soup into serving bowls and garnish with crumbled crisp kelp.
2. Finish with a drizzle of olive oil. Serve immediately. 
   Yields 6 portions