Silky Cauliflower Soup With Parmesan Crisps

My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  head cauliflower
• 2  tablespoons extra virgin olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  quart low sodium chicken broth
• 1⁄2 cup parmesan cheese, finely grated
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup parmesan cheese, shredded
• 1  tablespoon chives, chopped for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
3. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
4. Add the cauliflower and stock and bring to a boil.
5. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
6. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
7. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
8. Keep warm until ready to serve.
9. Meanwhile, make the Parmesan crisps:
10. Line a baking sheet with aluminum foil.
11. Spread the shredded cheese over the foil in 1 even thin layer.
12. Bake about 10 minutes until golden brown and crisps.
13. Remove from oven and let cool 5 minutes.
14. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.