Ingredients

Makes 10 cups

　　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

　　

Step 1

Preheat oven to 425°F.

　　

Step 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.

　　

Step 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.