Cauliflower Soup With Roasted Garlic

1. 1

   Preheat oven to 375 degrees.

2. 2

   Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.

3. 3

   Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets.

4. 4

   Rinse the florets.

5. 5

   Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes.

6. 6

   Drain.

7. 7

   Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan.

8. 8

   Add the onion and saute until it is soft but not brown.

9. 9

   When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside.

10. 10

    Add the garlic and the cauliflower to the saucepan.

11. 11

    Stir in1/2 cup of the milk and bring to a simmer.

12. 12

    Transfer the contents of the saucepan to a food processor or blender and puree until smooth.

13. 13

    Return the mixture to the saucepan and stir in the remaining milk and cream.

14. 14

    Bring to a simmer and season to taste with salt and pepper.

15. 15

    Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top

* Per serving · 4 servings · Values may vary.

No additional tips available.