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Roasted Cauliflower and Paprika Soup
PAIR WITH
Everything Rye Muffins
(PAGE 170)
If I had to pick a favorite soup, one that makes me happy about the relentless rain and the bone-soaking chill of nights in Oregon, this soup would be it. I love roasted brassicas (the botanical family that includes broccoli, cauliflower, and cabbage) of any kind—dry heat has a way of making them nutty and addictively savory. I add paprika and dill, the flavors of my Polish grandmother’s cooking, and finish the soup with a big dollop of sour cream
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
35
MINUTES
One 12-oz[340-g] head cauliflower, cored and cut into 1-in [2.5-cm] florets
4 medium garlic cloves, unpeeled
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 medium yellow onion, chopped
1 large carrot, peeled and thinly sliced
1
/
2
cup [120 ml] dry white wine
6 cups [1.5 L] vegetable or chicken broth
(see page 17)
4 oz [115 g] red potatoes (2 medium), cut into bite-size pieces
1 Tbsp plus 1 tsp sweet paprika, plus more for garnish
1 bay leaf
5 Tbsp [10 g] chopped fresh dill
1
1
/
2
Tbsp freshly squeezed lemon juice
3
/
4
cup [180 g] sour cream or plain yogurt
1.
Preheat the oven to 425°F [220°C].
Line two baking sheets with parchment paper.
2.
In a large bowl, toss the cauliflower and garlic with 2 Tbsp of the olive oil.
Divide the florets between the prepared baking sheets, arrange in even layers, and season liberally with salt and pepper.
Roast, stirring once, until the cauliflower is tender and lightly browned, about 25 minutes.
3.
While the cauliflower is roasting, start the soup.
Heat the remaining 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat.
Add the onion and carrot and sauté until they begin to brown, about 5 minutes.
Immediately add the wine and cook until it has nearly evaporated, about 30 seconds.
Add the broth, potatoes, paprika, and bay leaf.
Cover and bring to a simmer.
Reduce the heat to low and continue simmering.
4.
When the roasted cauliflower is tender and lightly browned, add to the soup.
Discard the garlic skins, chop the cloves (they will be very soft and sticky), and add them to the soup as well.
Simmer the soup, uncovered, stirring occasionally, until the potatoes are fall-apart tender, about 10 minutes.
Add 3 Tbsp of the dill and the lemon juice and season with salt and pepper.
5.
Ladle the soup into bowls and garnish each one with a generous dollop of sour cream, a few pinches of paprika, and some of the remaining 2 Tbsp of dill.
GET AHEAD:
The roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days; I often make an extra baking sheet of cauliflower when roasting other vegetables and make this soup a few days later.
The cooled soup (without the sour cream topping or garnishes) can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost frozen soup overnight in the refrigerator. Garnish the reheated soup as directed.