Roasted Cauliflower Soup

10017
Roasted Cauliflower Soup

Yield: 10 cups
Time: 1 hour and 20 minutes
Source: Gourmet, December 1997. Epicurious.


Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped thyme leaves
1 bay leaf
2 cups heavy cream

Preparation:
Preheat oven to 425 F.
Cut cauliflower into 1 inch florets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4 quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and purée the soup using a hand held blender until soup is smooth. Stir in cream and salt and pepper to taste.