Creamy Cauliflower Soup
Ingredients
- 1 head cauliflower, cut into small florets
- 2 tablespoons roasted garlic-flavored extra-virgin olive oil
- ¼ teaspoon ground nutmeg
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can chicken broth
- 1 cup milk
- 1 tablespoon dry sherry
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
- Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
- Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.
- Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.
Source
Original recipe: View Original