Tuesday, March 08, 2011

Roasted Garlic & Cauliflower Soup

Roasted Garlic & Cauliflower Soup
From Fresh & Frugal: Easy and affordable recipes for market-fresh local food

Printable Recipe

Hands-on time: 10 minutes
Roasting Time: 40 minutes or until the cauliflower and garlic are soft
Cooking time: 20 minutes

Serves 4-6


1 large head of garlic, cloves separated & peeled but left whole
1 tsp extra virgin olive oil
1 head of cauliflower, cut into small florets
1 onion, coarsely chopped
3 sprigs, fresh thyme, leaves picked off and stems discarded
Pinch or two of salt
¼ cup more olive oil
3 cups chicken or vegetable broth
1 cup milk
1 bay leaf
¼ cup heavy cream (35%)
2-4oz/60-120g Boursin cheese
Sliced chives for garnish
Salt & pepper to taste
White truffle oil & olive oil to garnish (optional)

Preheat oven to 375°F/180°C

1. Line a rimmed baking sheet with foil for easy clean up. Place the garlic cloves and teaspoon of olive oil on an additional square of foil and make into a pouch for roasting.

2. In a large bowl, toss the cauliflower pieces, chopped onion, thyme leaves, pinch of salt and ¼ cup of olive oil. Spread the mixture on the baking sheet in a single layer. Place the pouch of garlic on the side of the tray and roast until the cauliflower is golden (30-40 minutes)

3. Once vegetables are cooked, place them in a soup pot along with the roasted garlic, broth, milk & bay leaf. Bring to a boil and then reduce heat and allow to gently simmer until the cauliflower falls apart. (about 20 minutes)

4. Add the cream and Boursin just before serving. Blend (I use an immersion blender, Chef Craig Flinn uses a high speed blender) until smooth. Taste for seasoning and garnish with chopped chives and truffle/olive oil, if desired.

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