I still can’t believe that I didn’t use any cream in this recipe - it turned out really thick and creamy solely from the veggies! This cauliflower soup serves as my next installment of "let’s make blended soups in all the colors of the rainbow." Of course white is not actually in the rainbow, but who's counting? Let’s get started...
For the garlic, slice the tops of the cloves while keeping the head intact and also peel off any loose paper from the head. Set it on a square of aluminum foil, drizzle with a bit of olive oil and fold up the sides leaving a little steam chimney up top. Throw this in a 400F degree oven for 45 minutes. After this, the garlic will have sweetened and mellowed and it ready to be squeezed right out of the bulb!
In the meantime, sautee 1-2 ribs of diced celery and the white part of some scallions in some olive oil for 5 minutes. I then diced up 2 small potatoes and added those (not too much --- this is just to give the soup more bones). Then add your cauliflower! I used an entire head that I had chopped up, but it was kinda scrawny so I added a few florets that I had in a frozen bag –shhhhhh! After the cauliflower browned a bit, I added stock to the top of the veggies and the roasted garlic, 5-6 cloves. 
Along with some S&P and thyme, that was it for seasoning! I just let that simmer for 30 minutes and then gave it the ol’ blendaroo!
What’s next? A brown soup?? Mmmmmmm... mushrooms...
1 comment:
I just found your blog while googling cauliflower recipes - I'm going to try one of the two (Roasted or soup tonight!) but I had to tell you as an artist - you have the whold spectrum (rainbow) covered in white - white is the what happens when the whole rainbow is together - the rainbow is refracted white light. Black is the absence of color - white the presence of all color. You're good girl and I'll post a comment if we like the dish too- LOL!
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