Ingredients

The following ingredients have 8 Servings
  • 1 head of garlic (top cut off exposing the garlic cloves but bulb left in tact)
  • 3 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 2 medium-sized yellow onion (diced)
  • 2 medium-sized celery root (diced)
  • 1 large head cauliflower (cut into florets)
  • 4 cups low sodium chicken broth (substitute vegetable broth for a vegetarian version)
  • 1 cup water
  • salt and black pepper
  • 1/4 cup heavy cream
  • cubes of toasted ciabatta and chives (for garnish)

Instruction

  • Preheat your oven to 400 degrees F. Place your head of garlic into a mold of a regular muffin tin, exposed cloves side up. Drizzle with extra virgin olive oil. Cover with foil and roast for 45-50 minutes or until fragrant, brown and soft. Remove from oven and set aside to cool. While your garlic is roasting, prepare your soup.
  • In a large dutch oven, heat the 3 tablespoons of extra virgin olive oil over medium heat. Add the onion and celery root. Cook for 10-12 minutes or until the onions are tender. Add the cauliflower, chicken broth, water and 2 teaspoons of salt. Bring to a boil and then lower the heat to a simmer. Cover and cook for 45 minutes or until the veggies are tender.
  • Now go back to your garlic. Release the cloves from the bulb.
  • Working in batches, transfer the soup to a blender and add the roasted garlic cloves. Do not fill the entire way to reduce mess. Blend in batches, for about a minute each until completely smooth. Transfer the now pureed soup back to the dutch oven and stir in the heavy cream. Cook for an additional 5 minutes seasoning with salt and pepper where needed.
  • Serve the soup warm with a drizzle of extra virgin olive oil, chopped chives and ciabatta croutons.