Roasted Cauliflower and Garlic Soup
Description
This soup is so good, you'll think that it's a gourmet soup from a restaurant. It's deliciously satisfying and easy to prepare. It'll get a big thumbs up from family and guests.
Ingredients
1 head cauliflower, cut into 2"" pieces (about 8 c.)
30 cloves garlic, peeled
1/4 c. plus 2 T. extra-virgin olive oil
Kosher salt
freshly ground black pepper
1 lb. russet potatoes, peeled and cut into 1/2"" cubes
2 stalks celery, chopped
1 yellow onion, chopped
1 T. fresh thyme leaves
1 c. dry white wine
6 oz. piece Parmesan rind
6 c. low-sodium chicken broth
freshly grated Parmesan cheese, for garnish
Directions
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Preheat oven to 400 degrees.
Add cauliflower, garlic and 1/4 c. olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper; toss to coat. Roast until cauliflower is fork tender and lightly charred in places, about 25 minutes.
While cauliflower is roasting, heat a Dutch oven over medium-high heat. Add remaining 2 T. olive oil, potatoes, celery, onion and thyme; season with a pinch of salt and pepper. Cook, stirring often, until vegetables have slightly softened, about 5 minutes. Add white wine to deglaze the pan, scraping up brown bits that are at the bottom of the pan. Add broth, cheese rind, roasted cauliflower and garlic. Bring to a boil; turn heat down to low; cover. Simmer 25 minutes, stirring occasionally to prevent cheese rind from sticking to the bottom. Remove from heat. Discard cheese rind.
Let hot mixture cool for 5 minutes.
Carefully transfer mixture to a high powered blender in batches. Don't fill blender completely to the top with the hot liquid, but only halfway. Put the lid on, leaving a corner open to vent slightly; cover lid with a towel. Blend until smooth.
When all of the soup has been blended, transfer it back to the Dutch oven. Season with salt and pepper, to taste.
Serve, garnished with pepper and a bit of freshly grated Parmesan cheese, if desired.
6-8 servings.