Cauliflower Soup

By foodiva

Ingredients

• 1 1
• large
• head cauliflower
• (about 2 pounds OR 1 kilo), cut into florets
• 1 1
• large
• onion
• sliced or chopped
• 6 6
• cloves
• garlic
• smashed with the back of a knife (or minced)
• Salt and cracked black pepper
• to taste
• 2 2
• tablespoons
• olive oil
• 5 5
• cups
• (40 ounces) chicken stock or broth
• (substitute with vegetable stock)
• 2 2
• teaspoons
• fresh chopped parsley, thyme or rosemary
• 1 /2
• cup
• heavy cream
• or thickened cream
• 2 2
• tablespoons
• finely chopped chives or green onions
• 1 /2
• cup
• diced bacon
• pre-cooked (to serve)
• 1 /4
• cup
• shredded cheese
• cheddar, mozzarella, provolone, parmesan, gruyere

Details

Adapted from cafedelites.com

Preparation

Step 1

Instructions

Preheat the oven to 425°F (220°C).

Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.

Arrange in a single layer. Bake for 15 minutes.

Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.

Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.

Cook, stirring occasionally for 15 minutes to let the flavours blend.

When cauliflower is soft, remove from the heat and let cool for 5 minutes.

Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).Alternatively, purée with an immersion blender.

Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.**

To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.