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    Cream of Roasted Cauliflower Soup


    Source of Recipe


    Hynna Vallarta

    List of Ingredients




    1 Large head Cauliflower, Cut up
    1 Large Onion, Chopped
    2 Stalks Celery, Cut up
    3-4 cloves Garlic, Cut up
    Olive Oil, drizzled
    1 Large carton Chicken Stock, (or Vegetable Stock)
    4 cups water
    Salt 1-2 tsp
    Pepper 1/2 tsp
    1/2 tsp Nutmeg
    1/2 can Carnation Evaporated milk

    Recipe



    Chop cauliflower, onion, celery, and garlic. Place on large baking sheet. Drizzle with Olive Oil. Place in 425 oven, for 45-60 minutes, mixing up half way through.
    Remove from oven, and transfer to large pot. Add Stock and water. Bring to boil, then reduce to simmer for 45 minutes. Season with salt, pepper, and Nutmeg.
    Being VERY VERY carefull, puree, using a hand blender.
    Add the milk, simmer for another 5 minutes.
    Serve
 

 

 

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