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.
Ingredients
4 serv.Step-by-step instructions
- 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
Line a baking sheet with aluminum foil.
- 10
Spread the shredded cheese over the foil in 1 even thin layer.
- 11
Bake about 10 minutes until golden brown and crisps.
- 12
Remove from oven and let cool 5 minutes.
- 13
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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