Roasted Cauliflower and Garlic Soup

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Roasted Cauliflower and Garlic Soup

 

1 1/2 pound head of cauliflower, cut into medium

florets, 1-inch at the widest point

1 small head of garlic

3 1/2 tablespoons olive oil, divided

coarse salt

freshly ground pepper

1 cup thinly sliced leeks

1/4 cup white wine

4 cups vegetable broth

2 teaspoons chopped fresh thyme

2/3 cup light cream or an unsweetened soy creamer or

Silk brand

white or black truffle oil, optional garnish

 

Position a rack in the lower third of the oven and

preheat to 400 degrees.

Place the cauliflower florets on a rimmed baking sheet

and toss with 2 tablespoons of olive oil. Season

liberally with salt and pepper. Set aside while you

prepare the garlic.

Remove the loose, papery skins from the head of

garlic. With a sharp knife, cut off the top 1/3-inch

of the garlic head to expose the cloves. Rub the

garlic with a small amount of olive oil. Wrap the

garlic in a piece of aluminum foil and place the

packet on the baking sheet with the cauliflower.

Transfer the baking sheet to the oven and roast the

cauliflower and garlic, turning the florets every 10

minutes with a spatula, until it is golden brown and

tender, about 25 to 35 minutes. Remove the tray from

the oven and let cool slightly. Do not open the garlic

packet.

Meanwhile, heat the remaining 1 tablespoon of oil in a

large saucepan over medium heat. Add the leeks and

saute, stirring frequently, until the leeks soften,

about 10 minutes. Do not allow the leeks to brown. Add

the wine and cook until most of the liquid evaporates,

3 to 5 minutes.

Add the roasted cauliflower to the leeks, and then add

the broth. Raise the heat to medium high and bring the

mixture to the start of a simmer.

Remove the foil from the head of roasted garlic.

Squeeze the bulb to extract the soft garlic pulp. Add

as much as you prefer to the contents of the pan.

Cook the soup, covered, for 15 minutes to allow the

flavors to meld. Remove the pan from the heat and

allow the soup to cool for 10 minutes.

Transfer the soup to a food processor and puree until

smooth. It may be necessary to do this in batches,

depending on the size of your food processor. Return

the puree to the saucepan, and add the light cream and

fresh thyme. Reheat slowly over medium heat. Serve the

soup hot, drizzled with some white truffle oil, if

desired. Serves 4.

 

 

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