Recipe: Caramelized Cauliflower Soup with Roasted Chanterelles and Corn

CARAMELIZED CAULIFLOWER SOUP
WITH ROASTED CHANTERELLES AND CORN
"When my Aunt Sharon (Hapton) asked me to come up with a soup recipe, I was inspired by a trip to the Calgary Farmers Market and the amazing in-season vegetables on display there." - From Jason Scharf, Broth Brother



FOR THE SOUP:
1 Tbsp grapeseed oil
1 cauliflower, trimmed and divided into florets
Salt and pepper to taste
2 Tbsp butter
2 large shallots, finely chopped
4 cloves garlic, minced
1⁄2 cup white wine
5 cups vegetable stock

FOR THE ROASTED CHANTERELLES AND CORN:
12 oz chanterelle mushrooms, wiped clean
2 cups fresh corn kernels
2 Tbsp grapeseed oil, divided use
2 shallots, minced and divided use
2 cloves garlic, minced and divided use
2 tsp finely chopped fresh thyme, divided use
Salt and pepper, to taste

FOR FINISHING THE SOUP:
2 cups heavy (whipping) cream
1⁄2 cup finely chopped chives
1⁄2 cup finely chopped parsley
1⁄4 cup finely chopped fresh dill

FOR SERVING:
1 Tbsp crushed Marash chili* (or 1 tsp red chili flakes)
Extra virgin olive oil, for garnish

TO PREPARE THE SOUP:
Heat the oil in a large pot over medium-high heat. In batches, sear the cauliflower until golden brown on all sides, sprinkling the cauliflower with salt and pepper to taste as it cooks and removing each batch to a plate once it's browned.

Return all the cauliflower to the pot. Reduce the heat to medium. Add the butter, shallots and garlic. Cook, stirring often, until the shallots have softened.

Add the wine and bring to a boil, stirring to scrape up any browned bits from the bottom of the pot. Boil until the wine has almost all evaporated.

Add the stock. Bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is tender, 20 to 30 minutes.

MEANWHILE, TO PREPARE THE CHANTERELLES AND CORN:
Preheat the oven to 450 degrees F.

Spread out the mushrooms and corn in separate small shallow roasting pans. To each pan add half of the oil, shallots, garlic and thyme, and salt and pepper to taste. Toss well.

Roast until just barely crispy and golden, about 10 minutes. Remove from the oven and set aside.

TO FINISH THE SOUP:
Stir the heavy cream into the soup and bring back to a boil.

Puree the soup in a blender until smooth.

Strain the soup through a fine-mesh sieve back into the rinsed-out pot. Reheat gently. Stir in the chives, parsley and dill, and salt and pepper to taste.

TO SERVE:
Ladle into soup bowls. Divide the roasted chanterelles and corn among the bowls, then garnish with Marash chili and a drizzle of olive oil.

*Crushed Marash chilies have less heat and a fruitier flavor than regular red chili flakes.

Makes about 6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: The Soup Sisters and Broth Brothers Cookbook by Sharon Hapton