Cauliflower And Roasted Garlic Soup

110 faves | 4 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


This one turned out so amazing! The roasted garlic gave it the perfect flavor balance. I added fresh chives from the garden as an additional garnish
John Fox   •  1 Nov   •  Report
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Ingredients for 6 servings

1 large head of garlic

Olive oil for drizzling

2 Tablespoons unsalted butter

1 medium onion, chopped

1/3 cup dry white wine

1 large head cauliflower (about 2 ΒΌ lbs), or 2 small heads, cut into florets

1 large Yukon Gold potato, about 8 ounces, cut into 1-inch pieces

6 cups chicken or vegetable stock, preferably homemade

2 teaspoons sea salt (or more if your stock is unsalted)

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