In my last post on how to roast garlic, I hinted at soup. Well, I rather casually mentioned soup among other dishes, but my goal, really, was to get you to think of soup, think of roasted garlic, then think of the two together.
It was sort of a trial balloon to see how well you would react to that match.
You, excellent readers with excellent taste, quickly caught on what a great match that would be, and many of you even commented that you were planning to make soup with roasted garlic. Thank goodness for smart readers.
So, here it is, my friends. A great soup with cauliflower and roasted garlic, very creamy, very delicious. Do give it a try.
Creamy Cauliflower Soup With Roasted Garlic Recipe
YIELD: 4 SERVINGS
PREP TIME: 5 MIN
COOK TIME: 25 MIN
This Cream of Cauliflower and Roasted Garlic soup is thick and creamy even though it only uses half a cup of half and half. It is very satisfying and makes a great dinner or lunch rather than a starter. It tastes better the next day and is great warm as well as cold.
If you don’t already have roasted garlic, start by roasting garlic before proceeding to make the soup so that they’re ready around the same time.
32 ounces good chicken stock
Sea salt and ground black pepper, to taste
6 sprigs flat-leaf parsley
1 head cauliflower, and broken up into small florets (core and green parts removed)
1 small roasted garlic head
½ cup half and half
Place the chicken stock, salt, pepper, parsley and cauliflower in a medium pot over medium-high heat. Cover with a lid and cook until the cauliflower is tender, 25 to 30 minutes. Discard the parsley. Remove from the heat.
Add the roasted garlic cloves and blend using a stick or container blender until completely smooth.
Stir in the half and half.