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Ingredients:
For the soup:
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 quart low-sodium chicken stock
- 1/2 cup finely grated Parmesan
- Salt and freshly ground black pepper
Garnish:
-
Kitchen Table Bakers’ Aged Parmesan or Original or Mini Crisps
Preparation:
Prepare the soup. 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.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5
minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If
using a blender, release one corner of the lid. This prevents the vacuum effect that creates
heat explosions. Place a towel over the top of the machine, pulse a few times then process
on high speed until smooth.
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