RoastedGarlicCauliflowerSoup < GuthrieFamily

---++ Roasted Garlic Cauliflower Soup
---+++ INGREDIENTS
   * 6 heads garlic
   * 6 Tbsp EVOO
   * 2 heads cauliflower
   * 8 c water
   * 2 cans veggie broth
   * 1 c shredded Parmesan
   * 1 c heavy cream
   * 1 tsp salt
   * 1 /2 tsp pepper
---+++ PREPARATION
---++++ Roasting Garlic
   1. Heat oven to 425
   1. Remove excess skin from garlic heads
   1. Use a sharp knife to decapitate each head.
   1. Place heads in muffin pan.
   1. Drizzle one Tbsp EVOO over each.
   1. Cover each with aluminum foil
   1. Bake 1 hour or until cloves are soft
   1. Let cool.
---++++ Soup
   1. Bring water and broth to a boil.
   1. Rough-chop cauliflower into chunks
   1. Place in boiling liquid.
   1. Cook 20-25 minutes or until fork tender.
   1. Reserve 1 cup cooking liquid and drain cauliflower.
   1. Place cauliflower, reserved cooking liquid, cream, cheese, garlic, salt, and pepper.
   1. Attack with stick blender.

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-- Main.JMagGuthrie - 2014-10-25

This topic: GuthrieFamily > WebHome > Recipes > LowCarb > RoastedGarlicCauliflowerSoup
Topic revision: r2 - 2014-11-02 - JMagGuthrie