Cream of roasted cauliflower and leek soup

Ingredients

• 1 head cauliflower
• 1 large leek, white part only
• 3 tablespoons butter
• 2 tablespoons water
• olive oil
• 1 carton vegetable or chicken broth  (946 ml)
• 1 tomato, blanched in hot water and peeled
• 2 cloves garlic, minced
• 1 sachet bouquet garni
• 1/4  cup creme fraiche
• sea salt
• fresh ground pepper

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Preparation

• Preheat oven to 400F. Wash the cauliflower and leek thoroughly. Cut the leek into chunks and cook slowly in butter and water until water evaporates and the leeks are tender, about 20 minutes.
• Meanwhile, cut the cauliflower into chunks and drizzle with olive oil. Roast in oven until golden and caramelized.
• Bring the stock to a simmer. Add bouquet garni, garlic, salt and pepper. Add the cooked leeks and tomato. When the cauliflower is roasted, add to the broth and cover.
• Cook on medium low heat until the cauliflower is soft and tender and the flavors are incorporated.
  
• Remove the bouquet garni. Puree the soup with an immersion blender. Season to taste with more salt and pepper. Thoroughly blend in creme fraiche.

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