CREAMY CAULIFLOWER-GARLIC SOUP
I love cauliflower and I love garlic so this was a no-brainer for me when I found it in the 12/2004 issue of Sunset magazine. The roast garlic gives this soup a wonderful, mellow flavor. This makes a large amount of soup so it's perfect for a dinner party or holiday meal.
Provided by Hey Jude
Categories Cauliflower
Time 1h25m
Yield 3 quarts, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.
- Bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
- Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
- Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.
- Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.
Nutrition Facts : Calories 103.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 19.4, Sodium 65.5, Carbohydrate 11.5, Fiber 4.5, Sugar 4.2, Protein 4.1
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