Puréed Roasted Cauliflower Soup
By: Eva Taylor
Published: Sunday, December 6, 2009 - 12:27am

Ingredients




1 large head of cauliflower, chopped into even chunks
1 tablespoon head garlic + 2-3  olive oil + sea salt
1 small yellow onion
2 tablespoons olive oil
sea salt to taste
4 cups stock of your choice (I like miso, but chicken works wel
1 golden delicious on Jonagold apple julienned into thin slivers
4 tablespoons julienned Gruyeres cheese

Preparation

1 Preheat oven to 350F. 2 Prepare garlic to roast, remove loose skin. 3 Take a 10" x 10" piece of parchment and put garlic squarely in the middle. Drizzle with olive oil and sea salt. 4 Take a 10" x 10" piece of foil and place beneath parchment, now wrap the entire garlic up so that the olive oil does leak out. Set aside. 5 Quarter yellow onion. 6 Place onion and cauliflower on a 12" x 17" cookie sheet with 1-2" sides, drizzle with olive oil and sea salt, coating evenly. 7 Place sheet in oven, place garlic package beside it and roast for about 40-45 minutes. You don't want the cauliflower to brown, just roast nicely. 8 When cauliflower is soft, place into a glass blender. Remove garlic from package and drip the olive oil onto the cauliflower in the blender. Squeeze the garlic out into the blender...the whole thing. 9 Pour 2 cups of stock into the blender and blend to puré, adding additional stock to desired consistency. 10 Using a fine seive and the back of a laddle, press the puréed soup through so that all lumps are removed. 11 Reheat in microwave, garnish with cheese first then the apple on top, and enjoy.

About


There is no cream in this soup, but it tastes so rich and creamy!