Roasted Cauliflower Soup

1. 1

   Preheat oven to 425F.

2. 2

   Cut cauliflower into 1-inch flowerets (about 10 cups).

3. 3

   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.

4. 4

   In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.

5. 5

   Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.

6. 6

   Return soup to kettle and stir in cream and salt and pepper to taste.

7. 7

   Heat soup over moderate heat until just heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.