Roasted Cauliflower Soup

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Roasted Cauliflower Soup Ingredients

2 heads Cauliflower	1 cup Water
3 clove Garlic	1 teaspoon Fresh Thyme Finely Chopped
2 Shallots	1 Bay Leaf
2 tablespoons Olive Oil	2 cups Heavy Cream
3 cups Chicken Broth

Instructions for Roasted Cauliflower Soup

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 (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.

Main Ingredient: CauliflowerCuisine: Uncategorized

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