Roasted Cauliflower Soup
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken stock
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups half-n-half
1. Preheat the oven to 425ยบ. In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. Roast in the preheated oven until toasted and tender, about 30 minutes.
2. When the cauliflower is done, transfer to a soup pot and pour in the chicken stock and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
3. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the half-n-half and season with salt and pepper. Heat through before serving but do not boil.