ROASTED CAULIFLOWER AND CELERY ROOT SOUP

Ingredients

• 4 cups cauliflower florets (1 inch)
• 3 cups cubed peeled celery root (1 inch)
• 1 cup cubed onion (1 inch)
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups chicken broth
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp hot pepper sauce
• 1/4 tsp nutmeg
• 2 cups milk
• 1 cup whipping cream
• 2 cups shredded Havarti cheese
• 1 cup freshly grated Romano cheese
• Thinly sliced green onions

Directions

1. Preheat oven to 400ºF. Grease a large rimmed baking sheet or line with nonstick foil.
2. Combine cauliflower, celery root, onion, garlic and oil in a large bowl; toss until vegetables are coated. Place vegetable mixture in a single layer on prepared pan.
3. Bake, uncovered, stirring occasionally, for 45 – 50 minutes or just until vegetables are softened and lightly browned; cool.
4. Heat broth to simmering; keep warm. Melt butter in a Dutch oven over medium heat. Add flour and cook, stirring, for 2 minutes. Whisk in hot broth, 1 cup at a time, whisking constantly after each addition. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring constantly, until thickened.
5. Stir in vegetables, hot pepper sauce and nutmeg. Simmer, covered, stirring occasionally, for 30 – 35 minutes or until vegetables are tender.
6. Puree mixture in batches in a blender, filling blender no more than half full for each batch. May be prepared to this point and refrigerated for up to 24 hours.
7. Reheat over low heat before proceeding. Stir in milk and cream. Cook over low heat, stirring frequently, until heated through. Do not boil. Gradually add Havarti cheese and Romano cheese, stirring until cheese is melted. Ladle into bowls and sprinkle with green onions.