Roasted Garlic and Cauliflower Soup
Cooking and Beer
Cooking and Beer
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 12, but it won
  • 12 itty bitty bowls
  • 4 feet
  • 2 inches
  • Serving size
  • 4 g Protein
  • 9 g Su
  • 3 heads of garlic
  • extra virgin olive oil
  • salt
  • pepper
  • 10 tablespoons unsalted butter
  • 2 medium yellow onions
  • 3 stalks celery
  • 2 carrots
  • 1 large cauliflower head
  • 3/4 cup white wine
  • 4 1/2 cups
  • 1 tablespoon herbs de provence
  • 1/4 cup
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sharp white cheddar cheese
  • 1/2 cup cream cheese
  • 4 tablespoons of butter in a large dutch oven over medium heat. Add the onion, celery and carrots. Season with salt and pepper and cook for 8-10 minutes or until the vegetables have softened. Add the chopped cauliflower and the roasted garlic. Toss to combine, lower the heat to medium-low and cover. Cook for 20-25 minutes or until the cauliflower has softened. Uncover after 25 minutes and add the white wine. Increase the heat on the stove to medium. Scrape any brown bits that may have collected on the bottom of the pan and allow the wine to decrease by about half. Add the vegetable broth and herbs de provence. Season again with salt and pepper and stir to combine. Bring to a boil, and then lower the heat to a simmer. Cook for
  • 100 grams

Instructions

Comments

Log in or Register to write a comment.