Rec: Cauliflower and Roasted Garlic Soup

Yum!   

Ingredients

Serves 10 to 12.

• 3 heads garlic
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 3 white onions, peeled and thinly sliced
• 4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
• 8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
• 1 cup dry white wine
• 6 cups chicken stock, plus more to thin, if desired
• 2 cups heavy cream, plus more to thin, if desired
• 2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
• 2 tablespoons chopped parsley

Directions

1. Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
2. Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
3. Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
4. Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

From Martha Stewart Living~

Doesn't this sound delish?

Jill

Yes deeelish!!And it makes enough where I could probably get a bowl or 2.

Thanks for sharing L b.

Happy weekend to you.

 Skip

Lol, I had notice that too yesterday, then forgot all about that. Definitely enough for you & Wes.

Lb

I'll have a cup too ~  PLease~ T  ~ 

Plenty for all of us Miss Janie! 

I just tried posting your cauliflower recipe on an iso post for t&t easy soups. Won't even let me try, shows access denied. Waaaaa, have so many good soup recipes to share too

Taking a little paint break~   love Cauliflower Soup~   Parsnip is good too~  Jillie, You had one heck of a soup collection.  I had it in my favorites as well and when th new Bb opened up I lost so many saved threads,  your chicken was another one as well as the cream cheese one~  Rats~  J

This sounds Wonderfull Jilliebean. Thanks for posting this.

Alliea

http://community.tasteofhome.com/forums/t/11718.aspx?PageIndex=1

http://community.tasteofhome.com/forums/p/199596/2688958.aspx#2688958

http://community.tasteofhome.com/forums/t/210078.aspx

 http://community.tasteofhome.com/forums/p/84562/1300606.aspx#1300606

 http://community.tasteofhome.com/forums/p/316981/3974487.aspx#3974487

Soup threads Jilliebean and Janie

Oh wow Alliea, I'll have to take a look later, thank-you!

Now one or more of those threads of mine might not be t&t.

 jill, set another bowl at the table for me too. That soup sounds wonderful!

chefly 

Thanks so much Alliea, Back in favorites ~  Janie

Hi.

Love a good soup!

Here's another thread from Lindachicken.

http://community.tasteofhome.com/forums/t/99835.aspx

Enjoy...and thanks for posting yours!

Margaret

Thank-you Alliea & Margaret, looked up all the threads. Love them soups!