Fabulous Roasted Cauliflower Soup - cooking recipe

Ingredients
    2 heads cauliflower, separated into florets
    3 cloves garlic, chopped
    2 shallots, chopped
    1 tablespoon olive oil
    3 cups chicken broth
    1 cup water
    1 bay leaf
    1 teaspoon dried thyme
    2 cups heavy cream
    salt and pepper to taste
Preparation
    Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
    Roast in the preheated oven until toasted and tender, about 30 minutes.
    When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
    Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

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