Roasted Cauliflower and Leek Soup

Ingredients

• 3 tablespoons butter 
• 1 head cauliflower 
• 1 teaspoon chervil dried
• 1 quart chicken stock see 
• 0.3 cup flour all-purpose
• 2 cloves garlic minced
• 0.3 cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 2  leeks white chopped
• 1 tablespoon cracked pepper black
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 275 degrees F (135 degrees C).
2. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
3. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
4. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes.
5. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.