Roasted Mushroom and Cauliflower Soup
12 oz mushrooms
12 oz cauliflower florets
1/4 cup plus 2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 leek, washed and sliced
4 cups chicken stock
1/4 cup creme fraiche, plus extra for garnish
1/4 cup chopped chives
Preheat the oven to 375 degrees F.
In a large bowl, toss the mushrooms and cauliflower in about 1/4 cup of olive oil, and scatter over a baking pan. Sprinkle salt and pepper over the vegetables. Roast for about 20 minutes or until fork tender and golden.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium low heat and add the leeks. Sauté until wilted, about 3 minutes. Add the roasted mushrooms and cauliflower, as well as the chicken stock. Bring to a low boil, then working in two batches, blend the soup in a blender, taking care not to overfill the blender as hot liquid could spill. Return the puréed soup into the saucepan, and return to a simmer. Season to taste with salt and pepper, if necessary. Stir in the creme fraiche, and ladle into bowls. Garnish with chives and serve immediately.