Roasted Cauliflower Soup with Mushrooms and Basil Oil
Every creamy soup needs a good topping for crunch and texture. Sautéed mushrooms, shaved crispy brussel sprouts, confit tomatoes, shaved asparagus, crispy bacon bites, fresh herb gremolata, chopped nuts, drizzle of spicy oils or yoghurts - are all the different ways high end chefs take simple creamy soups and add new dimension to create something that feels and looks more composed and interesting.
Cauliflower soup
2 heads cauliflower, cut into florets
Olive oil, as needed
Salt, to taste
Black pepper, to taste
1 sweet Vidalia onion, thinly sliced
2-3 cloves garlic
2 bay leaves
3-4 sprigs fresh thyme
4-6 cups vegetable stock
Preheat oven to 400°F.
Toss cauliflower florets with olive oil, salt, and pepper on a large baking sheet. Roast for 30 minutes, until soft and caramelized around the edges.
Meanwhile, heat a tablespoon of olive oil in a heavy pot over low heat. Sauté onions and garlic until soft and translucent, about 20 minutes. Add bay leaves, thyme, vegetable stock, and roasted cauliflower. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the cauliflower is soft and can be pierced with a fork. Remove bay leaf and thyme. Transfer to a blender and blend for 15 minutes, gradually drizzling in another 2-3 tablespoons olive oil, until consistency is creamy and velvety.
Mushrooms:
Heat olive oil in a shallow skillet, then add mushrooms of choice — shiitakes, oyster, or enoki. Sprinkle with salt and fresh thyme, then sauté until slightly golden and caramelized.
Herb Oil:
In a small pot, Heat 1 cup olive oil on lowest flame with ½ bunch of basil for aprox 5-10 minutes. Let it sit and cool, about 1 hour. Strain and put aside.
To Serve: Ladle soup into a shallow bowl. Top generously with mushrooms, microgreens, and chopped pistachios. Drizzle with herb oil and use a skewer to create swirls around the soup.