Creamy Roasted Garlic Soup with Sauteed Cauliflower & Fresh Herbs

Creamy Roasted Garlic Soup with Sauteed Cauliflower & Fresh Herbs
Photo by Scott Phillips

Ingredients

  • 4 heads garlic, loose, papery skins removed and ¼-inch of the tops cut off to expose cloves
  • 4 cups homemade or low-salt canned chicken or vegetable broth
  • 2 large boiling potatoes, peeled and chopped
  • 1 Tbs. fresh thyme, chopped
  • 5 Tbs. extra-virgin olive oil
  • ½ tsp. coarse salt; more to taste
  • 2 Tbs. olive oil
  • + 6 more ingredients
    • ¼ cup chopped fresh sorrel leaves or chives, or a combination
    • Freshly ground black pepper to taste
    • ½ cup dry white wine
    • 1 leek (white and light green parts only), chopped and well rinsed
    • ½ cup chopped onion
    • 1 small head cauliflower (2 lb.), cut into small florets (about ½ inch at the widest point)

Heat the oven to 375°F. Put the garlic heads in a small baking pan. Drizzle on 2 Tbs. of the olive oil and sprinkle on the salt. Add 2 Tbs. water to the pan, cover with foil, and roast until a squeezed clove yields a soft purée, 30 to 45 minutes. When cool, squeeze the pulp from each clove. In a...

View full recipe at Fine Cooking

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