CAULIFLOWER SOUP
Source of Recipe
?
List of Ingredients
2 heads cauliflower
4 cloves garlic
3 shallots
2 Tbsp olive oil
3 cups chicken broth
1 cup water
1 tsp fresh thyme, chopped
1 bay leaf
2 cups heavy cream
Salt & pepper to taste
Recipe
Preheat oven to 425 F (218.33 C). Cut cauliflower into pieces about 10 cups. Using a baking pan toss the cauliflower, garlic, shallots & oil to coat. Roast in the center of the oven 30 minutes or until it is golden. In a 4 quart pot simmer the broth, water, cauliflower mixture & herbs 30 minutes or until cauliflower is very tender. Remove the bay leaf & using the blender blend portions of the soup to puree in batches until smooth. Try to leave some pieces of the cauliflower chopped to small pieces. Transfer to a bowl as you puree it, when done return to your pot, stir in the cream, salt & pepper to taste, heat over moderate fire until well warmed but not boiling.
SERVES: 10
TIME: 1 hour 15 minutes
|
|
member logon
