Hi Nancy,
Joanne South Western Ontario, was looking for a roasted cauliflower soup. I have
tried and enjoyed this recipe, if you puree in a blender, it's wiser to do it in
two batches.
Fabulous Roasted Cauliflower Soup
Serves 6
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 Tbs/15 ml olive oil
3 cups/710 ml chicken broth
1 cup/235 ml water
1 bay leaf
1 tsp/1 g dried thyme
2 cups/475 ml double cream
salt and pepper to taste
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss
cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting
pan or baking sheet with sides.
Roast in the preheated oven until toasted and tender, about 30 minutes.
When the cauliflower is done, transfer to a soup pot and pour in the chicken
broth and water. Season with thyme and the bay leaf and bring to a boil. Cook
over medium heat for 30 minutes. Remove and discard the bay leaf.
Puree the soup in the pot using an immersion blender, or transfer to a blender
and puree in batches, then return to the pot. Stir in the cream and season with
salt and pepper. Heat through before serving but do not boil.
The original recipe from
www.AllRecipes.com
Sylvia <Scotland>
http://www.nancyskitchen.com
