Roasted Cauliflower Soup

iVillage Member
Registered: 04-01-2004
Roasted Cauliflower Soup
2
Mon, 04-26-2004 - 7:20am



ROASTED CAULIFLOWER SOUP




2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups fat free half & half 

Preheat oven to 425°F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 45 minutes, or until dark golden brown.

In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in half & half and salt and pepper to taste. Heat soup over moderate heat until just heated through.





Makes 10 cups.
 



Gourmet

                            


Cathy


 (138/130/125)           

Photobucket
iVillage Member
Registered: 03-19-2003
Mon, 04-26-2004 - 7:30am

Here's another... an old Weight Watcher recipe I've had for ages (meaning to try).

Susan :)

 

iVillage Member
Registered: 04-22-2004
Mon, 04-26-2004 - 12:42pm
thanks! i'll try them after I go grocery shopping