Roasted Cauliflower and Garlic Ramp Soup
A lighter take on the traditional potato leek soup, this rendition uses roasted cauliflower as a rich base for the wild ramps.
Equipment
- Baking Dish
- Tin Foil
- Saucepan
- Kitchen knife
- Immersion blender
Ingredients
- 1/2 bulb Garlic
- 1/2 head Large Cauliflower
- 2 tbsp Olive Oil
- 1/4 cup Shallot
- 1 bunch Ramps (about 4 inch diameter bunch)
- 3/4 cup Vegetable Broth
- 1/4 cup Heavy Whipping Cream
- 1 tsp Fresh Oregano
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
Instructions
- Preheat oven to 400 degrees. Break apart cauliflower into medium sized chunks, about the size of golf balls, and add to baking dish. Toss with olive oil and a sprinkle of salt.
- Taking the half garlic bulb, skins still on, slice off the top 1/8 inch so that you can see the tops of the bare cloves. Making a little pocket out of tin foil, drizzle the top of the bulb with oil and wrap tightly in foil. Place on baking dish with cauliflower and bake for about 40 minutes, stirring occasionally to keep an oil coating while roasting.
- When cauliflower and garlic are done roasting (a little browning is good, but try to avoid too dark), remove from oven, and carefully peel back foil to allow the garlic to cool.
- In saucepan, heat a little oil, add chopped shallot, oregano and the bottom half of the ramps, sliced in pieces, until slightly tender.
- Peeling each clove from the garlic bulb, squeeze the soft inside into the saucepan, and add broth and cauliflower, stirring together.
- Remove pan from heat, and carefully use immersion blender to create a smooth puree. Replace pan to low heat, and cutting into 1/4 inch pieces, put top of ramps into the puree along with salt and pepper.
- Stir together until ramps are cooked through, and add cream, along with a little broth if needed for desired consistency. Variation: for a vegan version, omit cream and add a little more broth.