Roasted Garlic and Cauliflower Soup
I wanted something thick, rich, and wintery.
1 head of garlic roasted
2 medium onions chopped
1 head of cauliflower chopped
32 oz of stock (I used potent Thanksgiving turkey stock)
1.5 cups of stale wheat or rye bread
2 TB cream or milk
2 oz or so of grated parmesan cheese and more for garnish
1/4 cup white wine (probably a bit more, tossed in the end of a riesling)
1 tsp sugar (it was a pinch)
Salt and black pepper to taste
1/4 tsp white pepper
1/8 tsp dried thyme
To roast garlic, slice the top off the head, pour a bit of olive oil over it, replace top and wrap tightly in tin foil, roast in 400F oven for about 45 minutes. Remove from oven, let cool a bit, unwrap and squeeze out the roasted cloves.
Caramelize onions. Add stock, wine, bread and cauliflower. Then add sugar, salt, spices and dried thyme. Simmer for about 20-25 minutes. After the cauliflower is soft add cream, garlic and cheese. Puree with a stick blender.
Serve with another pinch of cheese over the top and with good bread.
