This is a quick whip me up soup… I had frozen fresh cauliflower florets left over from a summer stash. They defrosted a little limp to do anything else other than mash them into a soup. So I did.
Roasted Garlic & Cauliflower Soup (serves 4)
1 head roasted garlic, cloves removed from skin
1 medium onion chopped
1 lg shallot chopped
1 small head cauliflower cut into florets
1/4 tsp oregano
1/8 tsp nutmeg
1 tbsp olive oil
1 tbsp butter
3 cups stock
1/2 cup heavy cream
Heat butter and oil in a large pot. Add onion and shallot and saute until tender and slightly golden about 5-7 mins. Add cauliflower, and saute about 10 mins. Add stock, roasted garlic, oregano, nutmeg and a big pinch of both salt and pepper, stir and simmer 20 – 25 mins, or until the cauliflower is fork tender. Whip out your immersion blender and puree until desired consistency, just don’t tell me you haven’t bought one yet?? Come on these things are indispensable in the kitchen, think of the alternative, lugging out the blender, pouring the hot soup in, having it explode all over the kitchen, then you curse the day you ever started reading The Catskill Kiwi and all hell breaks loose, all because you haven’t bought this yet. Oh well…. don’t say I haven’t warned you, repeatedly! Add cream, reheat gently. Adjust seasoning and serve with a big loaf of crusty bread and gobs of butter.