I’m back from another brief hiatus. In what feels like a blink of an eye, winter has snuck up on us here in the east coast. The sun goes down so early which means it is a gloomy drive back home. There is nothing better than a warm and creamy bisque that hits the soul satisfying spot! The natural creaminess of cauliflower is the perfect base. Roasting it adds great nuttiness which is an ideal combination with garlic and thyme.
1 large head of cauliflower
1 large white onion, roughly chopped
5 garlic cloves, roughly chopped
2 tbsp olive oil
1 bay leaf
2 tbsps butter, unsalted
4 cups vegetable broth
1 cup water
1 tsp salt
1 cup light cream
1 tsp fresh thyme leaves, finely chopped
1/2 tsp freshly cracked black pepper
2 tbsp fresh chives, snip using scissors into 1/4 inch pieces
pinch of cayenne pepper (optional)
Preheat the oven to 425°F.
Cut the cauliflower into flowerets (1-inch pieces) . In a large non-stick baking sheet spread out the cauliflower, garlic, and onions evenly. Drizzle a generous amount of olive oil, coat and toss gently. Roast for 35-45 minutes, until golden. Check once at the 30 minute mark and then add additional 5-10 minutes according to doneness.
In a soup pot, melt butter and add the bay leaf. Mix in the roasted cauliflower mixture along with the salt and toss together gently.
Add the vegetable stock and bring the liquid to a boil. Cover and let simmer for 30 minutes over medium heat. The mixture will be thick, so add in the cup of water and mix well. Discard bay leaf and puree the mixture using a hand blender until smooth.
Stir in cream, cracked black pepper and thyme. Heat soup over moderate heat for 5 minutes until re-heated through. Serve warm with chives and a dash of cayenne pepper. The cayenne is optional, adjust according to your heat preference.