Roasted Garlic Cauliflower Soup w/ Sherry Gastrique - Innit

Ingredients

4 Servings

Produce

  • Cauliflower 2 heads

  • Fresh Chives 4 sprigs

  • Garlic Cloves 15

  • Yellow Onion 1

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Honey 1/4 cup

  • Sherry Vinegar 1/2 cup

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 2 heads, chopped Cauliflower
    • 1, diced Yellow Onion
    • 15, peeled Garlic Cloves
  2. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  3. Simmer Soup

    In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, chopped Fresh Chives
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 400 kcal  
Low Fat 13.0 g 17%
Total Saturated Fat 3.0 g 14%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Sodium 1370 mg 60%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 7 g 24%
Sugars Total 32 g  
Good Source: Protein 19 g 37%
Excellent Source: Vitamin C 146 mg 160%
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By Innit Culinary Team