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Roasted Cauliflower Soup With Dill Whipped Cream

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Roasted Cauliflower Soup With Dill Whipped Cream

Ingredients

  • 1 pound russet potatoes, peeled and cubed
  • 1 head of cauliflower, chopped into florets
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 leek, sliced into half moons and rinsed
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups good-quality chicken stock
  • 1/2 cup whole milk
  • 1/2 cup crème fraîche
  • 4 ounces grated sharp cheddar cheese (about 1 packed cup), optional
  • kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 heaping tablespoon chopped dill
  • kosher salt, to taste
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