Umberto's Roasted Cauliflower Soup
Category: Soups
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Serves/Makes: 10 cups
Ready in: 1-2 hrs
- 2 heads cauliflower
- 3 cloves garlic
- 2 shallots
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon finely chopped fresh thyme leaves
- 1 bay leaf
- 2 cups heavy cream
Preheat oven to 425 degrees F. Cut cauliflower into 1-inch florets. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through. Recipe Source: Gourmet (December 1997)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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