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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 small head cauliflower |
1 large garlic clove, chopped |
3/4 teaspoon fennel seeds |
2 1/2 cups water |
1/2 cup heavy cream |
Directions:
1. Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.
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