Roasted Cauliflower Soup with Hazelnut Oil

Roasted hazelnut oil, available in gourmet stores and many supermarkets, lends a wonderful toasty character to this soup. Or try truffle oil instead. You also could serve smaller portions in demitasse cups as part of a cocktail buffet. You can make the soup ahead of time, through the pureeing step; refrigerate. Gently reheat on the stovetop, adding the hazelnut oil, salt, and pepper. Stir in a little extra broth, if necessary.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 31%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 11.1g
  • Fiber: 2.4g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 233mg
  • Calcium: 113mg

Ingredients

  • 1 whole garlic head
  • 12 cups cauliflower florets (about 2 pounds)
  • Cooking spray
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 4 cups fat-free milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 fresh thyme sprigs
  • 1 1/2 tablespoons roasted hazelnut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Arrange cauliflower in a single layer on a baking sheet coated with cooking spray. Add garlic to pan. Bake garlic and cauliflower at 425° for 35 minutes or until golden brown, turning cauliflower after 20 minutes. Cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
  3. 3. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 8 minutes or until tender, stirring frequently. Add milk, broth, and thyme sprigs; bring to a simmer. Cook 10 minutes, stirring occasionally.
  4. 4. Discard thyme sprigs. Stir in reserved garlic pulp and cauliflower. Place half of milk mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Stir in hazelnut oil, salt, and pepper. Ladle 1 cup soup into each of 12 bowls; top each serving with 2 teaspoons parsley.
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