VOTE AT THESE COOKING WEB RINGS
CAULIFLOWER SOUP
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 |
DIRECTIONS: 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
CAULIFLOWER SOUP