Ingredients

• 2 heads cauliflower
• 3 garlic cloves
• 2 shallots
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream

Instructions

1. Preheat oven to 425°F.
2. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
3. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.