Cauliflower Soup
| Prep Time: 20 min | Serves: 12 |
| Cooking Time: 40 min | Yield: 5 cups |
From the NY Times
Ingredients
- 3 tbsp Garlic
- 2 tbsp Olive Oil
- 3 1/2 lb Cauliflower
- 1 cup Onions
- 1 1/2 cups Milk
- 1/2 cup Half And Half
- 1/2 cup Water
Directions
Take the garlic head and brush with oil. Place in aluminum foil and bake at 375 for 45 minutes. Boil the cauliflower until soft. Drain. Cook the onion. Cut off one end of the garlic and squeeze the contents into the onion. Puree all of the ingredients, using the dairy as liquid.
Combine and simmer.
*I would back off on the garlic, or make sure to use a very small bulb