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
  1. 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.
  2. 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.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/roasted-cauliflower-soup/