Thursday, January 15, 2009

Nutty Roasted Cauliflower Soup

1 head cauliflower, cut into 1” flowerets
10 garlic cloves, peeled and left whole
1 onion, sliced
2 carrots cut into matchsticks
5 T olive oil
1 cup walnut halves, toasted
3 cups chicken broth
¼ cup white wine
½ roasted red pepper
¼ cup fresh parsley
½ tsp dried thyme
1 bay leaf
1/8 tsp freshly ground nutmeg
1 cup half and half

In a large baking pan, toss cauliflower, garlic, onion and carrots with oil to coat and roast at 425 F for 40 minutes or until vegetables are golden.

Put walnuts into dry pan on stovetop and toast until slightly browned, stirring occasionally. Cool slightly and process in food processer until finely ground.

In a large saucepan, simmer broth, wine, roasted cauliflower mixture, ground walnuts, roasted red pepper, parsley, thyme, bay leaf and nutmeg 30 minutes or until cauliflower is very tender.

Discard bay leaf. Using immersion blender, blend all ingredients until smooth. Salt and pepper to taste.

Add half and half and heat over moderate heat until just heated through.

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