Roasted garlic, cauliflower and Gruyère soup – Food & Home Magazine
This roasted garlic, cauliflower and Gruyère soup is the perfect creamy, comfort soup for cold winter days. It can also be made with purple cauliflower.
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Cooking tools:
- Immersion blender
- Grater
- Kitchen scale
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Ladle
- Spoon
- Measuring cup
- Serving bowl
Ingredients
- 3 (150g) garlic heads, kept whole
- olive or avocado oil
- 15g butter
- 1 (120g) onion, diced
- 1 medium (500g) head of cauliflower, roughly chopped
- 2 (400g) potatoes, peeled and diced
- 125ml (½ cup) Chenin Blanc
- 750ml (3 cups) vegetable stock, warm
- 125ml (½ cup) fresh cream
- 120g ricotta cheese
- 90g Gruyère, grated
- salt
- freshly ground black pepper
- microherbs or fresh chives, chopped, to garnish
- fresh ciabatta or sourdough bread, to serve (optional)
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