2 heads cauliflower, separated into florets
3 tsp minced garlic
(purchased works for me)
2 shallots, diced
1 TBSP unsalted butter
1 TBSP olive oil
3 cups chicken broth
(low sodium)
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to
taste
Preheat the oven to 425 degrees F
In a large
bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out
in a roasting pan or baking sheet with sides.
Roast in the preheated oven until toasted and tender, about 30
minutes.
When the cauliflower is done, transfer to a soup pot and pour in
the chicken broth and water. Season with thyme and the bay leaf and bring to a
boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
Puree the soup in the pot using an immersion blender, or transfer
to a blender and puree in batches, then return to the pot. Stir in the cream
and season with salt and pepper. Heat through before serving but do not boil.
serve with crusty bread
