Cream of Cauliflower Soup

This is a recipe I came up with after trying a few different Cream of Cauliflower Soup recipes. I think the roasted garlic and the white wine imparts such a wonderful flavor in the soup. I like it to have a little consistency and not to be broth-like so I don't usually need to add any additional chicken broth, however, if you prefer a thinner soup you may need to add a little broth depending on how big your cauliflower heads are. I know it may look a little labor-intensive, but once you taste it I think you will agree it is well worth the time and effort especially if you serve it on a cold winter night.

• Ready In: 4 hrs
• Serves: 12

Ingredients

• 2  heads garlic
• 1  teaspoon olive oil
• 1⁄2 cup butter (1 Stick)
• 2  onions, diced
• 1  carrot, peeled and diced fine
• 4 (14 ounce) cans chicken broth
• 1⁄2 cup flour
• 1  cup dry white wine
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon black pepper
• 2  teaspoons salt
• 3⁄4 teaspoon white pepper
• 1  tablespoon Tabasco sauce (or to taste)
• 1⁄4 teaspoon ground cayenne pepper (or to taste)
• 2  heads cauliflower
• 2  cups heavy whipping cream
• 2  cups swiss cheese, shredded
• 1 (14 ounce) can chicken broth, for thinning if needed

Directions

1. Preheat oven to 300 degrees.
2. Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
3. Place heads of garlic on a piece of aluminum foil.
4. Place on cookie sheet.
5. Drizzle garlic heads with 1 tsp olive oil.
6. Seal foil and bake for 1 hour.
7. Open foil and bake for an additional 20 minutes.
8. Remove from oven and let cool.
9. When cool enough to handle squeeze garlic from husks.
10. Using a fork mash garlic and set aside.
11. In large heavy stockpot melt butter.
12. Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
13. While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
14. Once onions and carrots are soft add flour and saute' for about 3 minutes.
15. Slowly whisk in wine to flour mixture, mixing thoroughly.
16. Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
17. Add cleaned cauliflower and bring to a boil.
18. Lower heat, cover and simmer over low heat about 45 minutes.
19. Using a slotted spoon remove about one-half of cauliflower from stock.
20. Using an immersion blender or food processor blend until smooth, making a paste.
21. Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
22. Bring to a simmer and cook for an additional 10 minutes.
23. Depending on the thickness you may or may not need to add a little more chicken broth.
24. If using additional broth to thin only add a little at a time.