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Roasted Cauliflower Soup
2 heads cauliflower
3 garlic cloves
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.
Cut cauliflower into 1 inch flowerets, about 10 cups. 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, 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.
Yields 10 cups.
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Roasted Cauliflower Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Cauliflower Soup
2 heads cauliflower
3 garlic cloves
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.
Cut cauliflower into 1 inch flowerets, about 10 cups. 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, 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.
Yields 10 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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