Soups
Purée of Roasted Cauliflower & Caramelized Onion Soup
Ingredients
- 2 lb. Monarch® Frozen Cauliflower Floret
- 1 lb. Rykoff Sexton® Caramelized Sliced Onions
- 6 c Chicken Broth
- 3 ea. Whole Peeled Garlic Cloves, finely chopped
- 4 T Rykoff Sexton Olive Oil
- 3 Sprigs Fresh Thyme, pulled and chopped
- 1/2 tsp. Monarch® Garlic Powder
- 1/4 tsp. Monarch Paprika
- Garnish Black Pepper
- Garnish Fresh Herbs - Chives & Parsley (chopped)
- Garnish Monarch Fried Onions
PREPARATION
- Preheat oven to 425°.
- Spread cauliflower on a metal baking sheet. Drizzle 2 tablespoons of olive oil over cauliflower. Toss cauliflower in oil until evenly coated. Sprinkle with 1/2 teaspoon of sea salt.
- Roast in oven for 25-35 minutes, flipping cauliflower after 20 minutes. Cook until golden brown and remove from oven. Reserve some roasted cauliflower florets for garnish.
- In a stock pot, heat a little olive oil and slowly sweat chopped garlic until soft. Add caramelized onions, fresh thyme, roasted cauliflower and chicken broth. Bring to boil and simmer until florets are soft.
- Using a standard or immersion blender, purée in batches until smooth.
- Return the puréed soup back to pot and bring to a simmer. Adjust consistency and season with paprika, salt and pepper to taste.
- Build: Serve soup hot and top with chopped roasted cauliflower, drizzle of olive oil, fresh herbs, fried onions and a pinch of paprika.
Serves 18
Recipe by Chef Scott McCurdy, Director Culinary, US Foods