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.
Provided by kamekazicowgirl
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 306.3, Fat 19.4, SaturatedFat 8, Cholesterol 33, Sodium 981.3, Carbohydrate 14, Fiber 3.3, Sugar 4.2, Protein 22.4
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