Gourmet's Cauliflower Soup
Source of Recipe
Gourmet
Recipe Introduction
The Original of this recipe came from a Gourmet recipe in 1997. These recipes are from the site that Tripod destroyed with their Webon when I transfered to their ‘wonderful new editor’ aka what a hunk of junk.
List of Ingredients
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken stock or chicken broth or vegetable broth
1 cup water
1 teaspoon fresh thyme leaves
1 bay leaf
2 cups heavy cream
salt and pepper, to taste
Recipe
Preheat oven to 425°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.
Turn frequently and remove any of the garlic and shallots if they are done too soon
In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
Discard bay leaf and if you have a good quality stick blender, use this to puree. If you don’t use a blender or a food processor and puree in batches using care due to hot liquid. Then transferring to a bowl.
Return soup to pot and stir in cream and salt and pepper to taste.
Heat soup over moderate heat until just heated through.
If you have used the stick blender you can simply add the cream and seasonings and then serve since the soup will not have cooled.
Note: You can easily alter the proportions of stock, water and cream to taste.
Serving Size: 10 cups
Time: 1 1/4 hours
If you don't have heavy cream mix fat free powdered milk with milk to make a richer milk.
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