Silky Cauliflower Soup With Parmesan Crisps

Recipe by Chef #368894
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  • 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.
  • Add the cauliflower and stock and bring to a boil.
  • Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
  • 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.
  • Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
  • Keep warm until ready to serve.
  • Meanwhile, make the Parmesan crisps:
  • Line a baking sheet with aluminum foil.
  • Spread the shredded cheese over the foil in 1 even thin layer.
  • Bake about 10 minutes until golden brown and crisps.
  • Remove from oven and let cool 5 minutes.
  • Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
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