Cauliflower and Roasted Garlic Soup

I made this soup the first Sunday of the New Year after the holidays.  It was time to get back into the Sunday Soup routine that I had started last year.  Everyone loved the idea of having soup on Sundays for dinner, and it made it easy for me too to plan the meal for Sunday – it was going to be soup, that’s it! Nothing else! Initially I toyed with the idea of serving soup with French bread or toasted baguette or a salad or something else, as long as it wasn’t just soup.  But after thinking about it more, I came to the conclusion that the reason I started this Sunday Soup thing in the first place is so dinner could be simple and light, especially after a whole week of eating.  So I decided to just keep it like that – simple – just soup and that’s it!  And the family seems to like it.  The question I get asked now every Sunday is, “What soup are we having today?”

Last year I made a whole variety of soups just concocted from my head. Made them all year long and stuck with the Sunday Soup routine like a religion.  Then this year I realized I’m just tiered of making the same old soups that I have been making for a while now.  In an effort to broaden my repertoire of soups I bought a cookbook called Soup of the Day. 365 Recipes for Every Day of the Year by Williams-Sonoma, author Kate McMillan.  And so far I like it. The book has 365 soups all categorized by month. But I bounce around the book based on what ingredients I have at hand.  The Cauliflower and Roasted Garlic soup is what I made first, just as the recipe is in the book – with none of my own modifications, and it tastes pretty darn good just the way the recipe is.

IMG_5985

Cauliflower and Roasted Garlic Soup
From Soup of the Day, 365 recipes for every day of the year

Ingredients:

  • 1 large head of garlic
  • 1 tbsp olive oil
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, chopped
  • 1/4 cup vegetable broth
  • 1 head cauliflower, stemmed and cut into small florets
  • 3 Tbsp heavy cream
  • Salt and pepper
  • Chopped chives for garnish

Directions:

  • Preheat the oven to 400°F (200°C).
  • Cut off the top of the head of garlic, drizzle with the olive oil, and wrap loosely in foil. Roast until tender when pierced with a knife, about 45 minutes. When it is cool enough to handle, squeeze the garlic flesh from the skins and set aside.
  • In a large saucepan, melt the butter over medium-high heat. Add the onion and sauté until soft, 5 minutes.  Add the roasted garlic and, using a wooden spoon, mash it into the onions.  Cook until the mixture is bubbly and starting to caramelize, about 3 minutes.
  • Add the sherry and bring it to a boil, stirring to scrape up any browned bits on the bottom of the pot, and let boil for 2 minutes. Add the broth and bring to a boil.
  • Add the cauliflower and reduce the heat to medium-low. Simmer, uncovered, until the cauliflower is very tender, 20-25 minutes. Remove from the heat and let cool slightly.
  • Working in batches, purée the soup in a blender.
  • Return to the saucepan over medium heat. Add the cream and bring the soup just to a gentle boil. Season with salt and pepper and serve, garnished with chives.

 

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