This recipe that I share with you today is made with a whole garlic head, smoked on the grill. The smokiness it gains from the bbq makes it an unexpected delight. I also made leeks and cauliflower but this time I prepared those “en papillote”, which means wrapped with baking paper and then aluminum so that they are semi roasted, semi steamed. With these ingredients waiting for me in the fridge it was pretty much a throw-together meal, using just a few little tricks that I’ll share with you today.
- The next time you fire up the bbq at home, take the opportunity to grill up the garlic head and, if you like, the caulfilower and leek. This time we decided to cook the cauliflower and leek en papillote, though the garlic we cooked on the grill to give it that beautiful smoky flavour. Once the vegetables are ready, we store them in an airtight container in the fridge until we are ready to use them.
- When you are ready to prepare the cream, you just have to peel the roasted vegetables, put in a saucepan and add a little light vegetable broth that you have made. If you don't have anything, you can just use water.
- Add a drizzle of olive oil flavored with thyme and a little fresh thyme. Salt and black pepper to taste.
- Let it cook for about 15 minutes so that the flavors combine well and that's it – dinner done!
Tips from the author
This creamy soup can be served at your preferred temperature, and although it can be served hot, on these summer days I like it to be cool or even just warm – very refreshing. More of a general guide so you can make it to your taste; cook the veggies a bit longer and blend it if you want a smooth creamy soup, or leave it chunkier if desired, and the amount of vegetable broth depends on how “strong” you like the other flavours. Play around with different vegetables too, such as eggplant, broccoli, capsicum (peppers), or carrots, depending on what you’ve grilled up!