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Here is a super-simple and super-great addition to your soup repertoire. If you like creamy goodness this one is for you.This recipe won ‘Star Status’ for 7/12 and brought a veggie goodness coupled with a velvety texture to our table and the roasted garlic addition was sublime.
Service with a salty stick pretzel is a must.
I hope you enjoy!
- Chez
Ingredients
- 1 small russet potato
- 3 heads of garlic
- 1 ½ lbs frozen cauliflower
- 1 1/2 cups heavy cream
- 3 cups chicken stock
- ¼ tsp salt
- 1/8 fresh ground pepper
- Fresh ground nutmeg to taste
- Garnish with curly parsley
Instructions
- Preheat oven to 400 F.
- Break apart (but leave in skins) the garlic cloves and wrap in aluminum foil.
- Roast garlic for 30-45 minutes.
- In a medium sauce pan, bring chicken stock to boil.
- Add peeled and quartered potato. Cook until just fork tender.
- Add cauliflower and continue to cook for an additional 3 minutes.
- Remove from heat, strain out solids and place them in a food processor.
- Reserve 1/3 cup of cooking stock.
- Remove garlic from skins and add to processor.
- Add cooking broth and process for 2-3 minutes.
- Drizzle in cream slowly as the puree is processed.
- Continue to process until smooth and velvety.
- Plate, garnish with just a touch of fresh nutmeg and add sprig of parsley.
- Serve with a hard pretzel stick or two.
