Cauliflower And Celery Root Soup With Roasted Garlic

1. 1

   Preheat your oven to 400 F. Place your head of garlic into a mold of a regular muffin tin, exposed cloves side up. Drizzle with extra virgin olive oil. Cover with foil and roast for 45-50 minutes or until fragrant, brown and soft. Remove from oven and set aside to cool. While your garlic is roasting, prepare your soup.

2. 2

   In a large Dutch oven, heat the 3 tablespoons of extra virgin olive oil over medium heat. Add the onion and celery root. Cook for 10-12 minutes or until the onions are tender. Add the cauliflower, chicken broth, water and 2 teaspoons of salt. Bring to a boil and then lower the heat to a simmer. Cover and cook for 45 minutes or until the veggies are tender.

3. 3

   Now go back to your garlic. Release the cloves from the bulb and remove the peels.

4. 4

   Working in batches, transfer the soup to a blender and add the roasted garlic cloves. Do not fill the pitcher of your blender the entire way. Blend in small batches, for about a minute each until completely smooth. Transfer the now pureed soup back to the Dutch oven and stir in the heavy cream. Cook for an additional 5 minutes seasoning with salt and pepper where needed.

5. 5

   Serve the soup warm with a drizzle of extra virgin olive oil, chopped chives and ciabatta croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.