Roasted Cauliflower Soup
Umberto
Roasted Cauliflower Soup
Umberto
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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 Directions: Preheat oven to 450°F. 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. Makes about 10 cups.
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