This roasted cauliflower leek soup with a zesty gremolata and crunchy buttery toasted breadcrumbs, is inspired by the hot peppery soup made by the Duchess’ cook in Alice’s Adventures in Wonderland.
A Culinary Adventure in Wonderland
Alice’s adventures in Wonderland begin in pursuit of the White Rabbit and down the rabbit hole. From there, she savours and samples various foods in Wonderland, while simultaneously growing and shrinking with each new treat.
In honour of Lewis Carroll’s whimsical and non-sensical story, let us journey to Wonderland for a culinary adventure and a delightful feast. Together, we will explore the cakes Alice tasted, both sweet and savoury, the intriguing mushroom of the Caterpillar’s forest home, the mysterious stolen tarts of the King and Queen of Hearts, and more! So let’s begin.
Pig and Pepper
Alice’s adventures take her to the tiny home of the Duchess where she encounters the cook preparing a peppery soup. Roasted cauliflower and tender leeks are blended into a smooth and creamy soup which gets a punch of flavour from a spicy and piquant gremolata. With pepper, chili flakes, and fresh garlic, a swirl of this fresh gremolata balances the creamy richness of the soup with a spicy bite. A topping of butter toasted breadcrumbs adds a delightful crunch and texture to this creamy soup. This comforting vegetable soup is perfect to warm you up on a cold day!
"...the cook was leaning over the fire, stirring a large cauldron which seemed to be full of soup.
'There's certainly too much pepper in that soup!'Alice said to herself, as well as she could for sneezing."
-Alice's Adventures in Wonderland (Chapter 6: Pig and Pepper)
Ingredients
Cauliflower: Cut the cauliflower into small florets. The stem, thinly sliced, can also be used if desired.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash them.
Pepper: This soup recipe uses ground black pepper and dried red chili pepper flakes to add a spicy bite.
How to Make Roasted Cauliflower Leek Soup with Gremolata
Roast the cauliflower
Preheat the oven to 400° F. Cut the cauliflower into small florets. If desired, thinly slice the stem as well and add to the florets. Transfer the cauliflower to a baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon pepper. Toss to coat. Roast the cauliflower for 25 to 30 minutes until tender and beginning to brown.
Make the soup
In a Dutch oven or large pot, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the diced onion and sauté for about 2 minutes until the onion begins to soften. Add the sliced leeks and continue to sauté until both the onion and leeks are softened and beginning to brown. Add the minced garlic and cook for another minute.
Add the vegetable broth to the pot and bring to a simmer. Season with the remaining teaspoon of kosher salt and 1/4 teaspoon pepper. Add the roasted cauliflower to the broth and bring to simmer. Cook the soup at a low simmer for 10 to 15 minutes until all the vegetables are very tender.
Transfer the soup to a high speed blender in batches and blend until smooth. Alternatively, use a hand blender to purée the soup. Return the puréed soup to the pot and place over medium low heat. Taste and adjust the seasoning if needed. Stir in the heavy cream and parmesan cheese.
Make the gremolata
In a small bowl, combine the finely minced parsley, fine minced garlic, and lemon zest. Add the olive oil and lemon juice along with the kosher salt, pepper, and red pepper flakes. Whisk together and set aside.
Toast the breadcrumbs
Tear the bread into bite sized pieces and add to a food processor. Pulse until the bread has broken down into crumbs. Melt the butter in a skillet over medium heat. Add the bread crumbs and cook slowly for 5 to 7 minutes, stirring regularly. Season with the kosher salt and pepper. Cook the crumbs until they begin to brown. Transfer to a plate and cool. The crumbs will get crispier as they cool.
Serve the Roasted Cauliflower Leek Soup with Gremolata
Serve the soup in bowls and top with swirls of the gremolata and sprinkle of toasted bread crumbs. Enjoy!
