Roasted Garlic and Cauliflower Soup 

 January 30, 2015

By  ChefD

Roasted Garlic and Cauliflower Soup

By ChefD

January 30, 2015

chef d, ChefD, Recipes

By ChefD

January 30, 2015

chef d, ChefD, Recipes

A soul-warming soup with rich flavour.

Ingredients

1 bulb of Garlic

2 heads of cauliflower

3 onions, finely chopped

4 stalks of celery, finely chopped

2 cups of white wine

3 L of organic vegetable stock

1 tsp Nutmeg

2 tbsp of Corn Starch

2 cups creme

Salt and pepper to taste

Prep & Directions

1. Pre-heat oven to 350F.

2. Cut cauliflower and peel the garlic bulb, place both on a parchment lined baking sheet and roast for 1 hour.

3. Once the garlic and cauliflower are roasted, put them in a large stock pot and add onions and celery and sauté at med/high heat until the onions start to soften.

4. Add nutmeg, wine and vegetable stock, bring up to a boil then reduce heat to medium and cook for 1 hour.

5. Take soup off heat and puree until smooth, adding crème. Season with salt and pepper and serve.

6. Chef’s Tip: If the soup is not thick enough, make a slurry with cornstarch and add it to the soup.

ChefD

Chef Darryl Fletcher has been working with Nutrafarms for nearly a decade.  His passion for making Canadian comfort while using locally-raised, Ontario ingredients is evident in every bite.  

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