Cream of Cauliflower Soup w/ Garlic Toasts
Summer soup is a light yet satisfying way to dine on a warm Friday night. Nibble and dip the garlic toasts and add a simple green salad to the mix if you choose.
Serves 4
Ingredients
- 2 medium heads cauliflower, leaves removed
- 1 yellow onion, chopped
- 4 tablespoons butter
- 1/2 cup half & half or heavy whipping cream
- 4 1/2 cups water
- 1 white onion, chopped
- 1/2 bunch fresh chives, minced
- 4 slices gluten-free bread
- 2 tablespoons olive oil
- 2 tablespoons truffle oil
- 2 cloves garlic
- 2 teaspoons crunchy black salt
- salt & pepper
Preparation
- Place cauliflower heads face-up in a deep baking dish and rub each with 1 tablespoon butter and sprinkle with salt.
- Add 1/2 cup water to bottom of dish and bake uncovered at 350 for about 30 minutes, then tented with foil for another 30 – 45 minutes, until knife goes in smoothly.
- Remove from oven and cool.
- In a large saucepan, melt remaining 2 tablespoons butter and add onions and salt & pepper.
- Stir occasionally and cook on medium heat until clear and softened.
- Roughly chop cauliflower and add to pot with 4 cups water and simmer covered for about 15 minutes, until cauliflower is very soft.
- In batches or with an immersion blender, puree cauliflower soup and return to saucepan.
- Over low heat, add half & half and stir for about 5 minutes.
- Meanwhile, toast bread slices and immediately after removing from toaster, rub with garlic cloves and drizzle with olive oil and slice into triangles.
- Serve soup topped with sprinkled chives and black salt and drizzled with truffle oil, alongside garlic toasts.
