Okay, okay, let's get this out of the way: this soup does not photograph well. I looks like a pile of mush; I get it. Trust me when I say this: this is the most delicious pile of mush you will eat this year. Er....or this week. Whatever; it's damn good.
We've made it twice in as many weeks. Tell your significant other to pick up a loaf of bread (be sure to specify what a French baguette is as I know some folks - cough, cough - might bring home a lump of sourdough).
Roasted Cauliflower Soup
- 1 large head cauliflower, cut into small florets
- 2 Tb. olive oil
- 1/4 teaspoon ground nutmeg
- 4-5 cloves minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 large onion, finely chopped
- 3 tablespoons flour
- chicken broth - 1 carton
- 1/2 cup milk
- 1/2 cup half and half
- 1 tablespoon dry sherry (optional)
- croutons or cheese for topping (optional)
- Preheat oven to 450 degrees F
- Place the cauliflower on a cookie sheet (or two). Drizzle with oil and season with nutmeg, garlic, salt, and pepper: toss to coat.
- Roast the cauliflower until tender and starting to crisp, about 30 to 40 minutes.
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
- Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk and half and half into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Blend most (I like to leave some whole florets) in a food processor blender to thicken the soup. Serve with bread or croutons and a sprinkling of cheese. Enjoy!