Creamy Roasted Garlic Soup With Sauteed Cauliflower & Fresh Herbs

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup chopped onion

5 Tbs. extra-virgin olive oil

4 heads garlic, loose, papery skins removed and 1/4-inch of the tops cut off to expose cloves

1 Tbs. fresh thyme, chopped

2 Tbs. olive oil

4 cups homemade or low-salt canned chicken or vegetable broth

1/4 cup chopped fresh sorrel leaves or chives, or a combination

Freshly ground black pepper to taste

2 large boiling potatoes, peeled and chopped

1/2 tsp. coarse salt; more to taste

1 small head cauliflower (2 lb.), cut into small florets (about 1/2 inch at the widest point)

1 leek (white and light green parts only), chopped and well rinsed

1/2 cup dry white wine

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