Cauliflowery and Roasted garlic soup
Ingredients:
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
Preparation:
Process:
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.
PICKUP
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