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Archived Recipe for February 2007
Creamy Cauliflower and Roasted Garlic Soup
INGREDIENTS:
1 medium head garlic, cloves unpeeled but papery outer skin removed
1/2 tsp. plus 2 tsp. extra virgin olive oil
2 medium leeks (about 1 1/3 cups), white part only, washed and sliced
1/2 -1 tsp. dried thyme
Salt, to taste
1/4 tsp. white pepper
1 lb. (about 3 1/2 cups) coarsely chopped fresh cauliflower
3 cups lowfat, reduced sodium chicken broth
1 can (12 oz.) fat-free evaporated milk
4 Tbsp. freshly gratedParmesan cheese
DIRECTIONS:
Preheat oven to 400 degrees. Cut off 1/2-inch slice from top of head of garlic. Place on sheet of foil. Drizzle 1/2 tsp. oil on top of garlic. Roast 45-55 minutes, or until cloves are soft. Let cool 5 minutes. Squeeze garlic from skin directly into small bowl. Mash with fork and set aside. In large nonstick saucepan, heat 2 tsp. oil over medium heat. Add leeks, thyme, salt and white pepper. Cook, stirring, 6-8 minutes, or until leeks are translucent, but not browned. Stir in roasted garlic. Cook 30 seconds. Add cauliflower, broth and milk. Over medium-high heat, bring to gentle boil. Reduce heat to medium-low and cook 8-10 minutes, or until cauliflower is tender. Let cool 5-10 minutes.
Using blender or food processor, puree half of cauliflower and 1 cup cooking liquid until smooth. Pour into medium bowl. Repeat process with remaining cauliflower and 1 cup liquid. Stir puree back into saucepan. Reheat, if necessary. Ladle soup into bowls and sprinkle each serving with 1 Tbsp. Parmesan cheese.
NUTRITIONAL INFORMATION: (per serving)
Yield: 6 servings
Per serving: 114 calories, 3 g total fat (<1 g saturated fat), 15 g carbohydrates, 9 g protein, 2 g dietary fiber, 432 mg sodium.
Provided by the American Institute for Cancer Research
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