ingredients
- 1 package (8 ounces) slivered almonds, toasted, 4 tablespoons reserved for garnish
- 3 cans (14.5 ounces each) cups reduced-sodium chicken broth
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1/2 cup
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 medium head cauliflower, broken into 2 florets (about 5 cups)
prepration
Preheat oven to 450F. Toss cauliflower with oil, salt and pepper. Arrange on a baking sheet and roast 35 to 40 minutes, until browned, turning once during cooking time. Remove cauliflower from oven and set aside.
Heat butter in a large pot with lid over medium heat. Add onion and cook 5 minutes, until translucent. Add chicken broth, almonds and roasted cauliflower. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
In a food processor or blender, puree soup in batches until smooth (texture will remain a bit grainy). Return pureed soup to pot over low heat. Stir in cream and cook just to heat through. Season with salt and pepper to taste and garnish with reserved toasted almonds.
