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Umberto's Roasted Cauliflower Soup
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- #31404
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 heads cauliflower
3 cloves garlic
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 degrees F.
Cut cauliflower into 1-inch florets. 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.
Recipe Source: Gourmet (December 1997)
added by
supersalad
nutrition data
231 calories, 21 grams fat, 8 grams carbohydrates, 5 grams protein per 1 cup. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I followed the directions to roast the caulifornia at 425 degrees and this burned the cauliflower, which was then unusable. Quite annoying... I would roast the cauliflower at no more than 350 degrees. Son't have any comment about how the soup turned out because I was unable to finish it.
Directions says "30 minutes or until golden" so your cooking time may vary.