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Roasted Cauliflower Soup |
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| Ingredients: |
1 head cauliflower
2 T olive oil
2 T butter
1 onion, diced
1 T minced garlic
1 bunch leeks, diced
S and p
2 Cups heavy cream
Shaved Parmesan Cheese
Chicken broth, enough to thin
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| Procedures: |
Cut the cauliflower into pieces.
Coat with Olive oil, salt and pepper and roast at 375o for about 35 minutes or until tender.
Sauté the onion and leeks in butter until tender.
Add the garlic and cream and boil about 10 minutes.
Use the immersion blender to purée.
Thin with chicken broth to desired thickness and garnish with Parmesan Cheese shavings.
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| Notes: |
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2012-09-22:
Cauliflower must be cooked more after roasting.
Lyd put it in with the onions and leeks and added chicken broth to cover and cooked 'till tender.
It had no flavor.
She had extra Mac and cheese sauce and put 3 ladles in plus Season-All; about 2t.
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