Ingredients
- 1 small head garlic
- 3 tablespoons extra virgin olive oil
- 1 head cauliflower
- 1 large onion, chopped
- 1 ½ cups milk
- ½ cup heavy cream
- Salt and freshly ground white pepper
- 1 tablespoon minced fresh chives
- Nutritional Information
Nutritional analysis per serving (4 servings)
328 calories; 24 grams fat; 10 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 8 grams protein; 49 milligrams cholesterol; 174 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- 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.
- Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.
- Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.
- 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.
- 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 in1/2 cup of the milk and bring to a simmer.
- 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.
- Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top
Dining and Cooking