add to shopping list Ingredients

1 head cauliflower
4 bulbs Kohlrabi, leaves removed
4 TBSP Olive Oil, seperated
1 onion, diced
6 garlic cloves, minced
4 cups chicken stock
1/2 Cup cream
1/2 TBSP dried thyme
1 bay leaf
salt, to taste
pepper, to taste

Preparation

Preheat the oven to 375 degrees. Drizzle 2 tablespoons of olive oil over the kohlrabi and cauliflower. Roast in the oven for 30 minutes, or until the vegetables are fork tender.

Once the vegetables are tender remove them from the oven and allow them to cool a bit. Because I used purple kohlrabi I decided to peel them-- I didn't want purple soup. They're easy to peel once they've been roasted.

In a large pot heat 2 tablespoons of olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes . Add in the garlic and cook an additional 2-3 minutes. Next, add in the roasted vegetables, chicken stock, thyme and bay leaf. Give it all a good stir, turn up the heat, and bring it to a soft boil. Then reduce the heat to low and allow it to simmer for 30 minutes or so, stirring occasionally.

Using a blender, puree the soup (may need to be done in batches, unless you have an immersion blender) and then return it to the pot. At this point you will want to check the seasoning. Add in salt, a little at a time, and keep tasting until you like the flavor. Also add in some pepper. I don't like to give exact measurements because I think it's important to season it how you like it, so be sure to take time on this step. Finally, stir in the cream. Serve with Parmesan cheese and fresh basil as garnish, if desired.

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Reviews

3/09/11

Theresa111 says:

This sounds great. Cauliflower is such a promising vegetable.

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