Roasted Cauliflower Soup

Serves: 12

Ingredients:

1 medium head of organic cauliflower (1 1/2 pounds)—halved, cored and cut into 1/2-inch steaks
1/4 cup organic olive oil, divided
Kosher salt
Freshly ground pepper
2 large organic shallots, diced
3 tablespoons unsalted butter, plus 1 1/2 teaspoons for breadcrumb mixture
1 organic bay leaf
4 cups organic vegetable stock
1/4 cup Humboldt Creamery organic whole milk
1 ounce organic French bread baguette, torn
1/4 cup chopped organic fresh flat-leaf parsley
3 tablespoons sliced organic almonds, toasted

Directions:

Preheat the oven to 450º. On a large rimmed baking sheet, toss the cauliflower with 3 tablespoons of the oil.

Season with salt and pepper and roast for about 20-25 minutes, until the cauliflower is nicley browned and tender.

In a large saucepan, heat the remaining 1 tablespoon of oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and stock and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.

In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Warm it over moderate heat, adding more stock for a thinner consistency, if desired. Season the soup with salt and pepper.

Meanwhile, place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine breadcrumbs, parsley, and toasted almonds.

Divide soup between each of the bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.