Puréed Roasted Cauliflower Soup

Print this recipe

Ingredients

1 large head of cauliflower, chopped into even chunks
1 tablespoon head garlic + 2-3 olive oil + sea salt
1 small yellow onion
2 tablespoons olive oil
sea salt to taste
4 cups stock of your choice (I like miso, but chicken works wel
1 golden delicious on Jonagold apple julienned into thin slivers
4 tablespoons julienned Gruyeres cheese

Preparation

1
Preheat oven to 350F.
2
Prepare garlic to roast, remove loose skin.
3
Take a 10" x 10" piece of parchment and put garlic squarely in the middle. Drizzle with olive oil and sea salt.
4
Take a 10" x 10" piece of foil and place beneath parchment, now wrap the entire garlic up so that the olive oil does leak out. Set aside.
5
Quarter yellow onion.
6
Place onion and cauliflower on a 12" x 17" cookie sheet with 1-2" sides, drizzle with olive oil and sea salt, coating evenly.
7
Place sheet in oven, place garlic package beside it and roast for about 40-45 minutes. You don't want the cauliflower to brown, just roast nicely.
8
When cauliflower is soft, place into a glass blender. Remove garlic from package and drip the olive oil onto the cauliflower in the blender. Squeeze the garlic out into the blender...the whole thing.
9
Pour 2 cups of stock into the blender and blend to puré, adding additional stock to desired consistency.
10
Using a fine seive and the back of a laddle, press the puréed soup through so that all lumps are removed.
11
Reheat in microwave, garnish with cheese first then the apple on top, and enjoy.

Tools

.

About

There is no cream in this soup, but it tastes so rich and creamy!

Yield:

8.0 servings half cup size

Added:

Sunday, December 6, 2009 - 12:27am

Creator:

Related Cooking Videos