ROASTED GARLIC SOUP NO CREAM RECIPES

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Steps:

• Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
• Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.
• Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.
• Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.
• Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.
• Garnish with fresh parsley and serve hot.
• Enjoy!