I found this recipe in a wonderful little cookbook called Soups, Stews & Casseroles: Food Writers Favorites. I was concerned that the garlic would be overwhelming... I mean, 20 cloves of garlic seems like a lot, right?! Well, you hardly taste it... trust me. The recipe is by Lorrie Guttman, food editor for the Tallahassee Democrat in Florida. She writes, " Garlic becomes surprisingly mellow as it cooks, and the 20 cloves in this soup are just right. "
This soup is also great served cold.
20 cloves garlic, peeled
5 cups chicken broth (homemade or canned)
1 large head cauliflower (8 cups florets)
salt & white pepper, to taste
1 cup half-and-half or light cream
pinch of nutmeg
1. In a covered soup pot, simmer garlic in broth for 20 minutes.
2. Add cauliflower, salt and white pepper. Simmer for 30 minutes.
3. Break up cauliflower with a spoon. Taste and adjust seasonings.
4. Stir in half-and-half, stir and simmer for an addition 10 minutes.
5. Top with a pinch of nutmeg and serve.