Fresh Cauliflower Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 heads Cauliflower
- 3 garlic cloves
- 4 shallots
- 2 Tbsps olive oil
- 3 cups Chicken broth
- 1 cup water
- 2 tsps finely chopped, fresh thyme
- 1 bay leaf
- 2 cups heavy cream
Preparation
Kitchen utensils
1 Egg piercer, 1 Small pot, 1 Cutting board, 1 Mandoline, 1 Large knife, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Whisk
Preparation steps
1.
Preheat oven to 425°F.
2.
Cut cauliflower into 1-inch flowerettes. In a large baking pan toss cauliflower, garlic, and shallots with olive oil to coat and roast in the oven for about 30 minutes, or until golden.
3.
Place roasted cauliflower mixture in a 4-quart kettle with broth, water, and herbs and simmer for 30 minutes, or until cauliflower is very tender. Remove and discard bay leaf.
4.
Using a hand blender, puree soup until smooth. Stir in cream and salt and pepper to taste. Heat soup over medium heat until just heated through.
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