Wednesday, February 20, 2013

Cauliflower Soup with Toasted Garlic


Cauliflower Soup with Toasted Garlic || Real Simple
Salad with Beets, Hearts of Palm, Avocado and Pistachios

NOTE: I make a lot of soups in the winter -- and Brian said this was maybe the best in a long time. He loved it. So did the kids. And it's super easy. In place of olive oil on drizzled on top, I used truffle oil. It kind of made the dish. Yum.

Cauliflower Soup with Toasted Garlic
Serves 4| Hands-On Time: 15m| Total Time: 40m

3 cloves garlic, sliced
2 tablespoons olive oil
1 small head cauliflower, chopped
5 cups low-sodium chicken broth
1 tablespoon thyme leaves
kosher salt and black pepper

Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic. To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes. Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.

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