I had every intention of posting this recipe on the first day of fall, but like most things right now, our newborn’s needs trump nearly everything else. I’m fairly certain that baby spit up has touched every upholstered surface of our home, and I reached a new low this morning when I (knowingly) drank a cup of coffee that might have contained baby spit up. I chose to ignore the possibility that my coffee was contaminated and so far have lived long enough to share the embarrassing story with the world wide web. But I digress. It’s finally fall, folks. Time to get your hygge on and wrap up in blankets while wearing flannel and burning a pine scented candle. Unless you are in the throes of post-partum hot flashes, it’s now time to make comforting fall soups, and I hope you’ll give this delicious one a try!
ROASTED CAULIFLOWER SOUP
serves 4 as an entrée, more as a side
1 large head of garlic
2 tablespoons olive oil, plus extra for drizzling on the garlic and cauliflower
sea salt and freshly ground black pepper
approximately 1.75 pounds cauliflower florets (from roughly a 2 pound head of cauliflower)
1 large yellow onion, sliced
4 cups low sodium chicken or vegetable stock
4 fresh thyme sprigs, large ones, so they are easy to remove later
2 fresh bay leaves
2/3 cup plus 1 tablespoon dry white wine
1/4 teaspoon ground nutmeg
2/3 cup heavy cream
1 tablespoon butter
2 ounces grated parmesan for parmesan crisps
Preheat oven to 425 degrees F.
Cut the top off a head of garlic and place on a square of foil large enough to wrap around the garlic. Season the garlic with a glug of olive oil and light dusting of salt and pepper, then wrap tightly in the foil. Place the cauliflower florets on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Give the florets a toss or two. Nestle the garlic on the same baking sheet and bake all together for 30 minutes. After baking, let the garlic cool for a few minutes then remove the cloves from the skins. Reduce oven heat to 400 degrees F for later use.
While the cauliflower and garlic are roasting, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and slowly caramelize for approximately 40 minutes, stirring occasionally until it becomes a deep golden brown. When the onion is caramelized, add the broth, thyme sprigs, and bay leaves to the pot. Bring to a gentle simmer then cover and let simmer for 5 minutes.
Add the roasted cauliflower, roasted cloves of garlic, white wine, and nutmeg to the pot. Simmer, covered, for 15 minutes, until the cauliflower becomes very tender.
While the soup is simmering, make your parmesan crisps. Cover a baking sheet with a silicon mat or parchment paper. Divide the grated parmesan into 12 equal piles on the baking sheet, evenly spacing apart. Lightly pat each little pile down. Bake at 400 degrees F for about 5-6 minutes, until golden and beginning to crisp. Let cool and save for garnishing later.
Remove the bay leaf and thyme sprigs from your soup. Add the heavy cream and puree together with an immersion blender (or transfer to a heat proof blender in batches and puree, then transfer back to the pot). Add 1 tablespoon of butter and stir until melted. Season soup with additional salt and pepper to preference.
Serve each bowl of soup with chopped chives, a few drops truffle oil, and 3 parmesan crisps.
This soup will keep well for a day or two in the fridge.