Cauliflowery and Roasted garlic soup


12ea- Yellow onions, sliced 

1cs - Cauliflower, cut to ½ inch chunks 
4Gal- Veg stock or water 

Sachet of: 
1Bu- Thyme 
1Bu- Sage 
1C- Black pepper, whole 

4C- Roasted Garlic puree 
2Qts- Heavy cream Salt to taste



Sweat all onions completely. Add Cauliflower, stock/water and sachet. Cook the soup at a simmer until all cauli is tender. Remove sachet then blend with pitcher blender or emersion blender. Add in garlic puree while blending. Once desired consistency is achieve stir in salt and heavy cream. 

Crispy pancetta Fried brussels sprouts Fried rosemary leaves Olive oil drizzle