Caramelized Cauliflower Soup with Smoked Salmon & Dill
1 head cauliflower, cored and cut into small pieces 2 tbsps. olive oil
salt and pepper to taste
2 tbsps. olive oil
1 large shallot, diced
1⁄2 yellow onion, diced
3 cloves garlic, minced
3 cups chicken or vegetable stock 1⁄2 cup heavy whipping cream
4 oz. smoked salmon, flaked
1 small bunch dill
Preheat oven to 400 degrees F. Scatter cauliflower on to a rimmed baking sheet and drizzle the oil over the top. Use your hands to toss the cauliflower and make sure the oil is evenly distributed. Sprinkle salt and pepper over the top. Bake for 35 minutes or until the cauliflower begins to look crispy and is brown in places. Remove from the oven and set aside. In a large stockpot, heat the oil over medium heat. Add the shallot and onion and sauté until both are beginning to turn dark brown and caramelized around the edges. Add the garlic and continue to sauté 1-2 minutes more until fragrant. Add the roasted cauliflower and the chicken stock. Bring to a simmer. Turn the heat to low and add the heavy cream. Heat thoroughly but do not allow the soup to boil at this point. Remove from the heat and use an immersion blender to puree the ingredients.
Ladle into bowls and garnish with the salmon and dill. Enjoy. Serves 4
Maria Stordahl Nelson www.pinkpatisserie.net.