- heads of garlic - 3 pieces
- olive oil - 1/2 cup
- bulbs, thinly sliced - 3 pieces
- heads of cauliflower - 4 pieces (3 thinly sliced, 1 divided into small inflorescences)
- a sprig of thyme bound with rope, plus 1 tablespoon of chopped thyme - 8 pieces
- dry white wine - 1 glass
- chicken broth - 6 Cups
- thick cream - 2 cups
- plus 3 tablespoons grated Parmesan cheese - 10.5 cups
- finely chopped parsley - 2 st. spoons
Preheat the oven to 160 degrees. Cut off the tops of the garlic heads. Put the garlic on aluminum foil, sprinkle with salt and pepper, pour with olive oil. Screw tightly into foil and bake until garlic is soft, about 1 hour. Allow to cool. Remove the rind and preheat the oven to 175 degrees. Melt 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper. Cook, stirring, until the onion is soft, but not brown. Add chopped cabbage, thyme and wine. Cook over low heat until the wine is reduced by half. Add broth, bring to a boil. Cover and cook for 20 minutes. Remove the lid and cook until the cabbage is soft, about 15 minutes. Remove from heat. Remove the thyme and add the cream and 2 1/2 cup Parmesan. Season with salt and pepper. Add the garlic. Beat in a blender until smooth. Pour the soup back into the saucepan, heat. Melt the remaining 1/4 cup of olive oil over high heat in a frying pan. Add cauliflower inflorescences, season with salt and pepper. Put the pan in the oven and cook until soft for about 10 minutes. Add thyme, parsley and the remaining 3 tablespoons of cheese. Spoon soup on plates and decorate with inflorescences of cauliflower.
Servings: 10-12