Cool season garden is my favorite especially with cauliflower and broccoli - they make such wonderful soups. ,When the cauliflower starts opening up those beautiful white heads, I know it's time to to watch it get big enough to harvest for my Roasted Cauliflower Soup. It's easy, makes the kitchen smell divine and it's memorably yummy.
Recipe: Rinse your head of cauliflower. Preset your oven to 400. In the meantime, place the head on a cookie sheet and "smother" it with olive oil, butter and garlic salt. When the oven reaches the 400 degree temp, put the cauliflower in the oven. Watch it - so it doesn't get to brown. It should take about 25-30 minutes to roast.
While the cauliflower is roasting, saute chopped onions, garlic, celery. This is where I just do what seems right. About a whole small onion, 2 heads of garlic and a stalk or two of celery. We grow celery, so I add the leave part. I also add fresh parsley and garlic chives. This is optional.
When the cauliflower is done, I cut it up (a bit) and add it to my big frying pan of sauted vegetables. At this point, I will add about 3/4 carton of chicken stock. Trader Joes is my go to on this. Costco too. Let this cook for a bit - about 10 minutes. Here is where I add more garden herbs. Always marjoram. Always thyme - whatever is there. In this case, the image above shows lemon thyme. I also will add about 1/2 cup of heavy cream of fresh goat's milk AND sometimes sour cream.
Then, get your blender ready. We have a Blend Tec. I love this machine. It works great for our family needs. I add the whole mixture to the Blend Tec container. IF it's too much, do just part - blend on the speed that is for "hot soups" and then pour out and then do the same with the other half.
When it's ALL blended - I put it in a larger pot for serving.
You might be wondering, "If it's cauliflower, why so green looking?" It's because of ALL the celery, parsley and herbs.
If you make, it please let me know how you liked it. I always love your comments.