Cauliflower Soup with Roasted Garlic

Ingredients 1 small head garlic 3 tablespoons extra virgin olive oil 1 head cauliflower 1 large onion, chopped 1/2 cup milk 1/2 cup heavy cream Salt and freshly ground white pepper 1 tablespoon minced fresh chives

Instructions 1. Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes. 2. Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets. 3. Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain. 4. Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown. 5. When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in 1/2 cup of the milk and bring to a simmer. 6. Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper. 7. Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil.

Description Nice, creamy soup

Notes Soup is always nice and this is a delightful change from the usual ones. I added the garlic a bit at the time until I got the amount that I thought we would like. It would be lovely to use the rest on thin slices of toasted bread floated on top of the soup, It would make it elegant.

Source Florence Fabricant for the New York Times