Recipe: Cauliflower and Roasted Garlic Soup with Parmesan Croutons (blender)

CAULIFLOWER AND ROASTED GARLIC SOUP WITH PARMESAN CROUTONS

2 large heads garlic, plus 1 clove, minced, for the croutons, divided use
1/4 cup extra virgin olive oil, plus 2 tablespoons, for the croutons, divided use
2 cups bread cubes, Italian bread preferred
3 tablespoons freshly grated parmesan cheese
1 tablespoon flat-leaf parsley
Kosher salt and freshly ground black pepper
1 medium leek, trimmed, dark green part removed, cut into 1/2-inch dice, rinsed and drained (about 1 1/2 cups)
2 tablespoons unsalted butter
1 medium head cauliflower, outer leaves and core discarded, cut into large florets
2 cups heavy (whipping) cream

Preheat the oven to 375 degrees F.

Cut across the tops of the garlic heads to expose the tops of the cloves. Place the garlic heads in a small baking dish and coat with 2 tablespoons of the olive oil. Cover with foil and bake until very soft, about 40 minutes. Let cool for 5 minutes, then squeeze the heads from the bottom to push the roasted garlic into a small bowl. Set aside.

While the garlic is roasting, make the croutons. Toss the bread cubes with the remaining 1/4 cup olive oil, the minced garlic clove, parmesan, parsley, and a good pinch each of salt and pepper. Spread the croutons on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes, turning the croutons with a spatula after about 5 minutes. Cool.

While the croutons are baking, cook the leeks in the butter in a large saucepan over medium heat, stirring frequently, until they are just tender but not browned, about 5 minutes.

Add the cauliflower, cream, roasted garlic, a large pinch of salt and 6 cups water. Bring the soup nearly to a boil over high heat, then reduce the heat and simmer until the cauliflower is very soft, about 15 to 20 minutes.

Use an immersion or traditional blender to puree the soup until it is smooth. Taste and adjust the salt and pepper. Ladle into bowls and top with croutons.

Makes 8 servings
Source: Without Reservations: How to Make Bold, Creative, Flavorful Food at Home by Joey Altman and Jennie Schacht