Roasted Cauliflower and Shallot Soup

Preheat oven to 425ºF.

In a large bowl, toss together the cauliflower, shallots, speck and olive oil. Spread the mixture evenly on a large sheet pan and sprinkle generously with salt and pepper. Bake in a 425ºF oven for 20-25 minutes or until the cauliflower is tender.

Remove from the oven and transfer half the mixture to the food processor and pulse until finely chopped. Transfer the chopped mixture to a bowl and repeat with the remaining cauliflower mixture. Return everything to the food processor and add the milk and yogurt. Process the mixture until almost smooth.

Pour the mixture to a large saucepan and stir in the chicken broth. Cook over medium heat until heated through, approximately 10 minutes. Season with salt and pepper to taste.

Serve immediately.