roasted cauliflower soup

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Servs: 10  Cook: 75m  

The recipe was from Gourmet, December 1997

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 heads cauliflower 2 heads cauliflower
•   3 garlic cloves 3 garlic cloves
•   2 shallots 2 shallots
•   2 tablespoons olive oil 2 tablespoons olive oil
•   3 cups chicken broth 3 cups chicken broth
•   1 cup water 1 cup water
•   1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh thyme leaves
•   1 bay leaf 1 bay leaf
•   2 cups heavy cream 2 cups heavy cream

Instructions

1. Preheat oven to 425?F.
2. Cut cauliflower into 1-inch flowerets.
3. In a large baking pan toss the first three ingredients with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4. Using a large pot, simmer all ingredients except the cream for 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth, [Note if you have a good strong immersion blender, simply use that and avoid transfering hot to blender.]
5. After puree, transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste.
6. Heat soup over moderate heat until just heated through.

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