Tuesday, December 22, 2009

Recipe: Cream of Roasted Cauliflower Soup

Winter is when I trot out all my soup recipes. Cream of Roasted Cauliflower Soup is one of my favorites and is extremely easy to make.

It is one of those "little black dresses" recipes. You can dress it or dress it down depending on what you serve with it. I dress it up with fresh cracked crab; it is a wonderful flavor combination. However, it is flavorful enough to stand on it's own as a quick warm meal. So if you have a head of cauliflower that you are not sure of what to do with give this recipe a try

Cream of Roasted Cauliflower Soup
1 medium head of cauliflower chopped up
2 cloves of garlic, diced
2 Tbls butter
64 oz of low sodium chicken broth
4 oz of heavy cream
Salt and pepper to taste

Melt butter in a stock pot and add the chopped cauliflower and garlic. Cook until the garlic and cauliflower are lightly browned. Do not over brown or it can turn bitter.

Add the chicke broth and cook until the cauliflower is tender. Take off the heat and puree the soup with a handheld blender. Add cream and then salt and pepper to taste and serve. Takes about 10 minutes from start to finish.


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