This soup is not actually French, but Soupe de Chou-Fleur sounds a lot nicer than Cauliflower Soup. I thought if I called it Soupe de Chou-Fleur people would be more apt to make it, which you should because it is really good.
Alec and I split an organic farm share with our friends Anna and Chris. We love it! However, sometimes we end up with a lot of vegetable we aren’t sure what to do with. I like cauliflower, but I don’t love it, and I had a lot of it. Thus this soup. To be honest, I did not have high hopes, but I liked it a lot.
2 smaller heads of cauliflower or 1 very big head
2 cloves of garlic
3 cups chicken broth
1 cup water
1 cup heavy cream
herbs (I used thyme, sage, and chives)
Cut the cauliflower, shallots, onions, and garlic. Toss in olive oil and bake at 350 for about a half and hour or until the vegetables start to brown. They will smell great.
Put the roasted veggies in a big pot–I used my cast iron dutch oven. Add the three cups of chicken broth, the water, and the herbs. Salt and pepper to taste. Bring to a boil, then drop the temp to a simmer. Let it simmer for about a half an hour, or until the cauliflower is nice and tender.
If you have an immersion blender, use that to blend the soup to a nice think consistency. If you don’t have an immersion blender you can use an actual blender.
Add the cup of cream and pull off the heat.