Roasted Cauliflower Broccoli Soup

材料

• 1 杯（大さじ） flour
• 1 杯（大さじ） butter
• 1/2 cup fat free half and half
• 1/2 tsp paprika
• 1/2 杯（小さじ） black pepper
• 1/2 tsp leaves dried thyme
• 1/2 杯（小さじ） salt
• 1/2 杯（大さじ） olive oil
• 4 カップ （240ml） chicken broth
• 2 カップ、みじん切り broccoli
• 1 大 （長さ18.5cm - 22cm） carrot
• 1 株、大 （直径15cm - 18cm） cauliflower
• 1 1/2 茎（大） （28cm―30cm） celery
• 10 球根 garlic
• 3 液量オンス dry white wine
• 1/2 カップ （240ml） water

調理方法

1. Heat oven to 400° F (200° C). Toss chopped cauliflower, broccoli and garlic with the olive oil, and roast for 30 minutes.
2. Meanwhile, heat the butter in a large pot or dutch oven. Add the celery and carrot and saute for about 10 minutes.
3. Whisk in the salt, pepper, paprika, thyme and flour and continue to cook for 2 minutes.
4. Add the wine and water, whisking to combine with the flour mixture.
5. Slowly add the broth and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. Add the cauliflower, broccoli and garlic to pot. Using a stick blender, puree well. Remove from heat and stir in half and half.
7. Top with bacon bits or serve with crusty bread or crackers.