Roasted Cauliflower & Leek Soup

材料

• 2 杯（大さじ） vegetable oil
• 1/3 cup evaporated milk
• 3 杯（大さじ） butter
• 1 杯（小さじ） pepper
• 1/2 tsp tarragon leaves
• 1 杯（小さじ） salt
• 4 カップ （240ml） chicken stock
• 1 株、大 （直径15cm - 18cm） cauliflower
• 1 tsp chives, chopped
• 2 球根 garlic
• 2 leeks, white parts only
• 1 sprig parsley, chopped
• 1/4 カップ flour

調理方法

1. Preheat oven to 135 °C.
2. Stir garlic and oil together and pour oil mixture over cauliflower on a baking sheet. Toss to coat.
3. Roast cauliflower in oven until tender and lightly browned, about 30 minutes.
4. Melt butter and stir in leeks and cook until fragrant. Add flour and blend and continue to cook for 5 to 10 minutes.
5. Add cauliflower, chicken stock and evaporated milk and simmer until flavours have combined 20 to 25 minutes.
6. Stir in herbs and salt and pepper simmer until desired thickness 10 to 15 minutes more.