Roasted Cauliflower Soup
This recipe has been adapted from a recipe from Gourmet Magazine (December, 1997) and is available on Epicurious.com: http://www.epicurious.com/recipes/food/views/14521
Ingredients
- 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
Instructions
- Preheat oven to 450°F. Toss cauliflower with oil and salt, spread in one layer in a large baking pan and roast, stirring and turning over occasionally, until tender and golden brown, which will take about 25 to 35 minutes.
- 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. Makes 10 cups.