I also toasted some pine nuts to use as a garnish, then drizzled with a small amount of truffle oil. Delish! Inspired by My Recipes.Com
Cauliflower and Garlic Soup
Yield:
prep time:
cook time:
total time:
Ingredients
- 1 head cauliflower
- 1 carrot
- handful of peeled garlic
- 1 onion
- 1-2 stalks celery
- 3 cups chicken broth
- 1/2 cup half and half
Instructions
- Roast garlic and cauliflower in oven at 400 for about 20 minutes, allow to cool.
- Meanwhile, saute onion, garlic, and carrot until tender. When cauliflower is roasted, add to pot along with the whole garlic. Simmer for 5-10 minutes.
- Work in small batches, add mixture to food processor or blender and blend until smooth, return to pot.
- When you have finished pureeing all of the veggies, turn heat to low and add half and half. Season with salt and pepper to taste.
All photographs copyright Janet S. Grey.
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