Community Pick
Gourmet's Roasted Cauliflower Soup
"adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down."
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- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
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10 cups
ingredients
- 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
- 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.
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I am always in a quandary regarding the size of cauliflower when asked for 1 or 2 or whatever in a recipe. -
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I had a head of cauliflower and cream cheese to use up and first found this recipe as a vegan recipe, then found the Gourmet Magazine recipe on epicurious, and then this copy here. I cut the recipe in half as I don't need to cook 2 heads of cauliflower. I originally roasted it-the one recipe had you broiling it-please! I'm not even sure my broiler is functional, and I didn't want black cauliflower and a broiler pan to clean. After I finished roasting it, I added water, the garlic cloves, a bit of onion, and the top of a yellow bell pepper cooked it for 30 minutes, and then added some non-fat milk so I could blend it. It was more bland than baby food-and that's really hard to accomplish. I added some Reduced Sodium Better Than Bouillon Chicken Base, and half a TBSP of Gibson's Roasting Salt (recipe is on this site), and about 7 oz. of cream cheese and then blended it again. That made all the difference. It's pretty thick-almost like a gravy, but the pictures of the other recipes look pretty thick, too. It's very, very good. I thought about thinning it, but I didn't want to mess with it. I don't have any wine that would work, and I didn't really want to go that route, or the Worcesteshire Sauce route either as I'm watching my sodium. I froze two quart bags of it, and I just might use those as gravy over roast chicken, or noodles, or, who knows, mashed cauliflower. How many recipes can double as soup and as gravy? I've made worse batches of both, and whichever way I decide to use it out of the freezer, it will work beautifully, I think. This recipe's a keeper.
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