Recipe by drhousespcatcher
adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.
Top Review by swingin4a10
Delicious! I changed it up a bit... used home grown onions instead of shallots and half the cream. Added about a tablespoon and a half of Worcester and a 1/2 cup of white wine. Served with some crusty bread and parmesan cheese on top! Even the boyfriend (who kept saying "but I don't like cauliflower") ate his whole bowl!
- 2 heads cauliflower
- 3 garlic cloves
- 2 shallots
- 2 tablespoons olive oil
- 3 cups chicken stock or 3 cups chicken broth
- 1 cup water
- 1 teaspoon finely chopped fresh thyme leave
- 1 bay leaf
- 2 cups heavy cream
- salt and pepper
Directions See How It's Made
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (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.
- Turn frequently and remove any of the garlic and shallots if they are done soone.
- In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
- Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to pot and stir in cream and salt and pepper to taste.
- Heat soup over moderate heat until just heated through.
- Note: You can easily alter the proportions of stock, water and cream to taste.