Description
Simple but lovely cauliflower soup.
Ingredients
1 head cauliflower
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken or vegetable stock
1/2 cup finely grated Parmesan
Salt and freshly cracked black pepper
Directions
1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
2. 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 min.
3. 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 min.
4. 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.
5. Add the Parmesan and stir until smooth.
6. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Enjoy!
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