Roasted Cauliflower, Garlic, And Leek Soup - cooking recipe

Ingredients

1 head cauliflower, cut into florets
3 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic
1/4 cup butter
2 stalks celery
1 leek - split, cleaned, and minced
1/4 cup all-purpose flour
4 cups chicken broth
1 teaspoon dried marjoram

Preparation

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
Blend soup with an immersion blender to your desired consistency; season again with salt.