Fall and Winter 2004 Recipes SS
Level 1 - Pro/Fat
This was posted at the official Somersizing site by Marine Wife.
I have made some personal suggestions. It is so delicous and filling.
2 heads of cauliflower, cut up
1 large onion, chopped
2 pieces of garlic, cut in half
2 Tbsp. olive oil
2 cans chicken broth
1 1/2. cups water
1 bay leaf
1 tsp. thyme
1/8 tsp. pepper
1/4 cup heavy cream
Heat oven to 400. In a large roasting pan combine onions, cauliflower, garlic, and olive oil. Toss to coat and bake for 30 minutes. (Toss again half way through).
In a large pot add chicken broth, cauliflower, water, bay leaf, and thyme. Bring to a boil and simmer for 20 minutes.
Get rid of the bay leaf and then blend the soup in a blender. Put back in pot and add the heavy cream. Add salt and pepper to taste. Heat on low so that the cream does not curdle.
*** My own suggestions - I didn't use any water, just more chicken broth. I did add the cream, but you don't have to. I tried it before the cream and didn't notice a big difference (so maybe if you are counting calories, you might want to try it without cream first). Next time I will add more garlic, as I would like more than a hint of garlic in the flavor.