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.
The above pics are the veggies before and after they have been baked.
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.