Recipe

Marthas Cauliflower Roasted Garlic Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months, 2 weeks ago This soup looked so good on Martha's site that I had to check it out ....read the ingredients and saw it had everything I like..so here it is! Prep:25m Cook:30m Servings:12	Mystic_rive
	creamy garlicky terrific thanksgivng appetizer

Does this look good? Yeah! / Nope

Fans

opherdonch

vvskgn

Ingredients

3 heads garlic

Salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more for drizzling

3 white onions, peeled and thinly sliced

4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets

8 sprigs thyme, tied with twine, plus 1 tablespoon chopped

1 cup dry white wine

6 cups chicken stock, plus more to thin, if desired

2 cups heavy cream, plus more to thin, if desired

2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese

2 tablespoons chopped parsley

Directions

Preheat oven to 325 degrees.

Cut off tops of garlic heads.

Place each on a piece of parchment-lined aluminum foil.

Sprinkle with salt and pepper, and drizzle with olive oil.

Wrap tightly in foil, and bake until garlic is very soft, about 1 hour.

Let cool.

Squeeze garlic from peel; set aside.

Increase oven to 350 degrees.

Heat 1/4 cup olive oil in a large pot over medium-low heat.

Add onions; season with salt and pepper.

Cook, stirring, until soft but not browned.

Stir in sliced cauliflower, thyme bundle, and wine.

Simmer until wine is reduced by half.

Add stock; bring to a simmer.

Cover and cook for 20 minutes.

Remove cover, and simmer until cauliflower is soft, about 15 minutes.

Remove from heat.

Remove thyme and stir in cream and 2 1/2 cups Parmesan.

Season with salt and pepper.

Stir in garlic.

Puree in batches until smooth.

Thin with more stock or cream, if desired.

Return to pot; keep warm on low heat.

Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking.

Add cauliflower florets, stirring until browned.

Season with salt and pepper.

Transfer pan to oven and cook until tender, about 10 minutes.

Stir in thyme, parsley, and remaining 3 tablespoons Parmesan.

To serve: Ladle soup into bowls, and garnish with cauliflower florets.

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Comments

vvskgn 8 months, 2 weeks ago said:
Awesome, Just looking at the garlic made me fall in love with this recipe.

krumkake 8 months, 2 weeks ago said:
Yep - this one was made for me...thanks, mystic - another flavorful post to try soon!!

inmaculada 8 months, 2 weeks ago said:
Wow... just a wonderful recipe!! love garlic so this is my kind of soup, thick and tasty. Thanks.

jenniferbyrdez 8 months, 2 weeks ago said:
I belong to the garlic and onion fan club also. Looks so good. TY.

kayvee 7 months, 4 weeks ago said:
I just found out that I love cauliflower recently so I'll have to try this one! Thanks for sharing

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Alterations

opherdonchin 6 months, 3 weeks ago said:
Due to the situation in the kitchen I made this with:
1) Leeks instead of onions
2) Maybe half the amount of cheese
3) 8 leaves of fresh basil added with the cheese
It turned out amazing although I can't compare it with the original.

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