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Silky Cauliflower Soup with Parmesan Crisps

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Silky Cauliflower Soup with Parmesan Crisps

Silky Cauliflower Soup with Parmesan Crisps

You can never have too many main course recipes, so give Silky Cauliflower Soup with Parmesan Crisps a try. One serving contains 195 calories, 14g of protein, and 12g of fat. This gluten free recipe serves 6. It is perfect for Autumn. If you have chicken stock, chives, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, you might also like recipes such as Silky Cauliflower Soup, Silky Butternut Squash And Parmesan Soup, and Cauliflower Parmesan Crisps.

Instructions

1
Preheat the oven to 350 degrees F.
Equipment you will use
OvenOven
2
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Ingredients you will need
CauliflowerCauliflower
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.
Ingredients you will need
Olive OilOlive Oil
GarlicGarlic
OnionOnion
SoupSoup
Equipment you will use
Sauce PanSauce Pan
PotPot
4
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.
Ingredients you will need
CauliflowerCauliflower
StockStock
5
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.
Ingredients you will need
SoupSoup
Equipment you will use
Immersion BlenderImmersion Blender
BlenderBlender
PotPot
6
Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Ingredients you will need
Salt And PepperSalt And Pepper
ParmesanParmesan
7
Line a baking sheet with aluminum foil.
Equipment you will use
Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
8
Spread the shredded cheese over the foil in 1 even thin layer.
Ingredients you will need
Shredded CheeseShredded Cheese
SpreadSpread
Equipment you will use
Aluminum FoilAluminum Foil
9
Bake about 10 minutes until golden brown and crisps.
Ingredients you will need
ChipsChips
Equipment you will use
OvenOven
10
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.
Ingredients you will need
Fresh ChivesFresh Chives
CheeseCheese
SoupSoup
Equipment you will use
BowlBowl
OvenOven
1
Remove liquid from the heat and allow to cool for at least 5 minutes.
2
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.
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
3
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
DifficultyMedium
Ready In40 m.
Servings6
Health Score19
Gluten Free
DietsGluten Free
Dish TypesLunchSoupMain CourseMain DishDinner
OccasionsFallWinter
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