Another tasty tip from my department's Wellness Committee...
>>> SNSMRWELLNESS 8/19/2010 11:18 AM >>>
Gardeners know that growing garlic is easy and fun and that when the tops begin to die down, its ready to harvest. Research suggests that foods belonging to garlics allium family of vegetables--including onions, scallions, leeks and chives--may protect against stomach cancer; garlic in particular may decrease ones chances of developing colorectal cancer.
Whether you grow garlic in your yard or in a pot on the window sill, try this recipe when it's ready to harvest and see which is more outstanding - the benefits or the taste!
Creamy Cauliflower and Roasted Garlic Soup
You can prepare the roasted garlic up to 1 day before you cook this soup.
1 medium head garlic, cloves unpeeled but papery outer skin removed
½ tsp. plus 2 tsp. extra virgin olive oil
2 medium leeks (about 1 1/3 cups), white part only, washed and sliced
½ to 1 tsp. dried thyme (1 ½ to 3 tsp. fresh)
Salt, to taste
¼ tsp. white pepper
1 lb. (about 3 ½ cups) coarsely chopped, fresh cauliflower
3 cups low fat, reduced sodium chicken or vegetable broth
1 can (12 oz.) fat-free evaporated milk or 12 oz. of rice or soy milk
4 Tbsp. freshly grated Parmesan cheese
Preheat oven to 400 degrees. Cut off ½-inch slice from top of head of garlic. Place on sheet of foil. Drizzle ½ tsp. oil on top of garlic. Roast 45 to 55 minutes, or until cloves are soft. Let cool 5 minutes. Squeeze garlic from skin directly into small bowl. Mash with fork and set aside. In large saucepan, heat 2 tsp. oil over medium heat. Add leeks, thyme, salt, and white pepper. Cook, stirring, 6 to 8 minutes, or until leeks are translucent but not browned. Stir in roasted garlic. Cook 30 seconds. Add cauliflower, broth, and milk. Over medium-high heat, bring to gentle boil. Reduce heat to medium-low and cook 8 to 10 minutes, or until cauliflower is tender. Let cook 5 to 10 minutes.
Using blender or food processor, purée half of cauliflower and 1 cup cooking liquid until smooth. Pour into medium bowl. Repeat process with remaining cauliflower and 1 cup liquid. Stir purée back into saucepan. Reheat if necessary. Ladle soup into bowls and sprinkle each serving with 1 Tbsp. Parmesan cheese. Serves 6
Per serving: 114 calories, 3 g total fat (less than 1 g saturated fat), 15 g carbohydrates, 9 g protein, 2 g dietary fibre, 432 mg sodium.
The Wellness Committee