About this recipe:Something wonderful happens when cauliflower is roasted. It brings out a delicious sweetness that's indescribable. Roasted cauliflower is simmered with chicken stock, then pureed and blended with double cream. The perfect soup for the cold winter months. Serve with fresh crusty bread.
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
750ml chicken stock
1 bay leaf
1 teaspoon dried thyme
500ml double cream
salt and pepper to taste
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 220 C / Gas 7. In a large bowl, toss cauliflower florets with olive oil, garlic and shallots. Spread out in a roasting tin or baking tray.
Roast in the preheated oven until toasted and tender, about 30 minutes.
When the cauliflower is done, transfer to a soup pot and pour in the chicken stock and water. Season with thyme and the bay leaf and bring to the boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Very very nice soup. I halved the cream, and used extra fresh made chicken stock instead of the water (why would you want to water down those great flavours?). This recipe needs a lot of salt, so don't be shy with it. Imagine with a drizzle of walnut oil, and some deep fried cauliflower florets to garnish! Yum! - 18 Oct 2016