For as long as I can remember, I have always loved creamy soups. Mushroom and cauliflower being at the top of my fav list. I do have a creamy mushroom soup that I look forward to sharing with you on a future post.
What made this soup stand out more than my past creations, was the flavor boost of the roasted garlic and sherry. This is a quick and easy one. Give it a try!
Wine Pairing: A White Bordeaux or Sauvignon Blanc would be a nice compliment to this soup.
Cream of Cauliflower Soup
1 head of garlic
1 tsp olive oil
salt and pepper
1 large onion, chopped
1 tbsp butter
1 head of cauliflower, cored and broken into small florets
2 (14.5 ounce) cans low sodium chicken broth
1 1/2 cups of milk (I used 1%)
1/4 tsp ground nutmeg
3/4 tsp white pepper
1 tsp salt
1 tbsp sherry
Preheat oven to 325 degrees. Cut off top of garlic head and place in aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel and set aside.
In a large heavy stockpot over medium heat, melt butter and saute onions until soft but not brown, about 5-10 minutes. Add cauliflower florets and chicken broth, cover and cook for for about 20 minutes until the cauliflower is tender.
Using a stick blender, food processor or blender, puree this mixture in batches with the roasted garlic until smooth. Return pureed mixture to stockpot and add the milk, nutmeg, salt, pepper and sherry. Combine and simmer briefly.
Garnish with a dollop of sour cream, fresh croutons and chopped chives.