Ingredients
-
2
-
3
-
2
-
2
-
3
-
1
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Gourmet’s Roasted Cauliflower Soup,adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.,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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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Cut Cauliflower Into 1-Inch Flowerets (about 10 Cups). |
|
3
Done
|
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. |
|
4
Done
|
Turn Frequently and Remove Any of the Garlic and Shallots If They Are Done Soone. |
|
5
Done
|
in a 4-Quart Pot Simmer Stock/Broth, Water, Roasted Cauliflower Mixture, and Herbs 30 Minutes, or Until Cauliflower Is Very Tender. |
|
6
Done
|
Discard Bay Leaf and in a Blender Puree Soup in Batches Until Smooth (use Caution When Blending Hot Liquids), Transferring to a Bowl. |
|
7
Done
|
Return Soup to Pot and Stir in Cream and Salt and Pepper to Taste. |
|
8
Done
|
Heat Soup Over Moderate Heat Until Just Heated Through. |
|
9
Done
|
Note: You Can Easily Alter the Proportions of Stock, Water and Cream to Taste. |
