The Ingredients (for 6 servings):
- 2 or 3 whole garlic bulbs, weighing approximately 140 g (or 5 oz)
- 1 cauliflower, weighing approximately 450 g (or 1 lb)
- 1 small bunch of basil, weighing approximately 30 g (or 1 oz)
- 1.4 l (or 6 cups) of rich pork and chicken broth, or the equivalent
- cooking grade olive oil
- Heat an oven to 175°C (or 350°F).
- Remove the outer layers of skin on the garlic bulbs, and minimally trim back the tops of the cloves to allow moisture to escape.
- Spray or brush olive oil onto a piece of aluminum foil large enough to wrap around the garlic.
- Place the trimmed garlic bulbs in the middle of the foil and spray or brush their exposed tops with olive oil.
- Close the foil around the garlic bulbs and crimp it tightly.
- Roast the garlic in the oven for 1 hour, then allow it to cool before using it in step 12.
- Meanwhile, wash the cauliflower and cut it into rough slices.
- Place about 30 ml (or 2 tablespoons) of olive oil in a saucepan large enough to accommodate about 2 l (or 8 cups) of soup.
- Heat the oil over medium-low heat, then add the cauliflower and cook it, turning occasionally, until it is lightly toasted and no longer smells raw.
- Add the broth to the cauliflower and bring it to a boil.
- Simmer the broth for 15 minutes, then turn the heat off.
- When the garlic has cooled, remove the roasted pulp from all three bulbs. (I use the flat side of a large knife to press out the pulp onto a chopping board.)
- Wash and chop the basil leaves roughly.
- Add the garlic and basil to the broth in the pan.
- Use a blender or food processor to puree the contents of the pan.
This soup was a way to use up a few odds and ends that were cluttering the refrigerator and freezer shelves: old garlic, degenerating cauliflower, basil picked in order to plump up the plant, chicken bones from previous roasts, and the last pieces of the piglet that our daughter and son-in-law smoked for us just before Christmas. The broth therefore added a wonderful bacony flavor to the soup. I will never be able to replicate it exactly, but the basil-garlic flavors and the creaminess of the pureed cauliflower were too good not to share.
|Bits and pieces make a good serendipity soup|