Cauliflower and Roasted Garlic Puree Soup

I bought a new cookbook from Williams-Sonoma called Soup of the Day.  It has 365 recipes, one for every day.  I chose one from January 3, Serves 4-6.

Ingredients:

1 large head garlic

1 t EVOO

3 T unsalted butter

½ yellow onion, chopped

¼ C dry sherry

4 C vegetable broth

1 head cauliflower, stemmed and cut into small florets

3 T heavy cream (I used sour cream)

Salt and ground white pepper

Chopped chives for garnish

Directions:

1.      Preheat the oven to 400 degrees.  Cut the top of the head of garlic, drizzle with the EVOO and wrap loosely in foil.

2.      Roast until tender when pierced with a knife, about 45 minutes.  When it is cool enough to handle, squeeze the garlic flesh from the skins and set aside. 

3.      In a large saucepan, melt the butter over medium heat.  Add the onion and sauté until soft, 5 minutes. 

4.      Add the roasted garlic and using a wooden spoon, mash it into the onions.  Cook until the mixture is bubbly and starting to caramelize, about 3 minutes.

5.      Add the sherry and bring to a boil, stirring to scrape up any browned bits on the bottom of the pot and let it boil for 2 minutes. 

6.      Add the broth and bring to a boil. 

7.      Add the cauliflower and reduce the heat to low.  Simmer, uncovered, until the cauliflower is very tender, 25 minutes. 

8.      Cool slightly if using a blender.  I used an immersion blender. 

9.      Add the cream and return to a gentle boil. 

10.  Season with salt and pepper and garnish with the chives. 

I thought it was a very strong, but good soup.  For a lighter soup, I would use one that I wrote about earlier, maybe a year ago.  I am still looking for a way to index these recipes.  Anyway I plan on pulling it off the shelf about once a month for the next 30 years.