Umbertos Roasted Cauliflower Soup Recipe
Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream
Directions:
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 10 cups). 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.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs
30 minutes, or until cauliflower is very tender. Discard bay leaf and in a
blender puree soup in batches until smooth (use caution when blending hot
liquids), transferring to a bowl. Return soup to kettle and stir in cream and
salt and pepper to taste. Heat soup over moderate heat until just heated
through.
Makes 10 cups.
Gourmet December 1997