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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Creamy and comforting cauiflower soup. Roasting the cauliflower,onion and garlic really brings out the flavor. Magazine? recipe. Ingredients:
1 large head cauliflower (3lbs) cut into florets (10c) |
1 large onion,sliced |
2 cloves garlic,each halved |
2 tbs olive oil |
2 cans(14.5 oz ea) chicken broth |
1 bay leaf |
1 tsp chopped fresh thyme |
1 c half and half |
1 tsp salt |
1/8 tsp black pepper |
Directions:
1. Heat oven to 400. In large roasting pan,toss cauliflower,onion slices and garlic with olive oil.
2. Roat at 400 for 30 mins,stirring halfway through. In large saucepan,combine roasted cauliflower mixture,chicken broth,1 c water,bay leaf and thyme. Cover,bring to a boil. Reduce heat,simmer,covered for 20 mins.
3. Discard bayleaf. In blender,puree soup in batches. Return soup to saucepan. Stir in half and half,salt and pepper;cook over med. heat till heated through.
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