Roasted Cauliflower and Leek Soup

Ingredients

• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 head cauliflower, broken into florets
• 3 tablespoons butter
• 2 leeks, white part only, chopped
• 1/4 cup all-purpose flour
• 1 quart chicken stock
• 1/3 cup heavy whipping cream
• 1 teaspoon dried chervil
• 1 teaspoon kosher salt
• 1 tablespoon cracked black pepper

Directions

Preheat oven to 275 degrees F (135 degrees C).

Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.