Caramelized Cauliflower Soup with Roasted Chanterelles

  • By Soup Sisters and Broth Brothers
  • October 1, 2014
  • Yield: 6 servings

Ingredients

Roasted Chanterelles and Corn

12 oz chanterelle mushrooms

2 cups fresh corn kernels

2 tbsp grapeseed oil, divided

2 shallots, minced and divided

2 cloves garlic, minced and divided

2 tsp finely chopped fresh thyme, divided

Salt and pepper to taste

 

Soup

1 tbsp grapeseed oil

1 cauliflower, trimmed and

divided into florets

2 tbsp butter

2 large shallots, finely chopped

4 cloves garlic, minced

½ cup white wine

5 cups vegetable stock

2 cups whipping cream

½ cup finely chopped chives

½ cup finely chopped parsley

¼ cup finely chopped fresh dill

1 tbsp crushed Marash chili*

or 1 tsp red chili flakes

Salt and pepper to taste

Extra-virgin olive oil, for garnish

 

*Crushed Marash chilies have less heat and a fruitier flavour than regular red chili flakes. You can buy them online at silkroadspices.ca.

Preparation

Preheat oven to 450°F.

Spread out chanterelles and corn in separate small, shallow roasting pans. To each pan, add half the oil, shallots, garlic and thyme, and salt and pepper to taste. Toss well, then roast until just barely crispy and golden (about 10 minutes). Remove from oven and set aside.

For the soup, heat oil in a large pot over medium-high heat. In batches, sear cauliflower until golden brown on all sides, sprinkling with salt and pepper to taste as it cooks. Remove each batch to a plate once browned.

Return cauliflower to the pot and reduce heat to medium. Add butter, shallots and garlic. Cook, stirring often, until shallots have softened.

Add wine and bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil until wine has almost all evaporated.

Add stock. Bring to a boil. Reduce heat and simmer, covered, until cauliflower is tender (20 to 30 minutes). Stir in cream and bring back to a boil.

Purée soup until smooth. Strain through a fine-mesh sieve back into the rinsed-out pot, then reheat gently. Stir in chives, parsley and dill, and salt and pepper to taste.

Ladle into soup bowls. Divide the roasted chanterelles and corn among the bowls, then garnish with chili and a drizzle of olive oil.

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