CAULIFLOWER SOUP

Cauliflower Soup image

Provided by Martha Stewart

Number Of Ingredients 7

Previous Next

3 tablespoons olive oil, plus more for frying
1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
1 shallot, thinly sliced
5 to 6 cups Homemade Vegetable Stock , heated through
Coarse salt and pepper, to taste
1 cup 1/4-inch cubes brioche bread
Fresh flat-leaf parsley leaves, for garnish

Steps:

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.
Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.
Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.
Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.