Silky Cauliflower Soup with Parmesan Crisps

Name: Silky Cauliflower Soup with Parmesan Crisps
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 head cauliflower; 6 servings Chopped chives, for garnish; 2 cloves garlic, minced; 946 milliliters low-sodium chicken stock; 2 Tbsps extra-virgin olive oil; 1 small onion, chopped; 118 milliliters finely grated Parmesan; 237 milliliters shredded Parmesan; 6 servings Salt and freshly ground black pepper

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

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

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Cauliflower

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.

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Olive Oil

Garlic

Onion

Soup

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Sauce Pan

Pot

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.

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Cauliflower

Stock

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

Soup

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Immersion Blender

Blender

Pot

Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

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Salt And Pepper

Parmesan

Line a baking sheet with aluminum foil.

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Aluminum Foil

Baking Sheet

Spread the shredded cheese over the foil in 1 even thin layer.

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Shredded Cheese

Spread

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Aluminum Foil

Bake about 10 minutes until golden brown and crisps.

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Chips

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Oven

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 Chives

Cheese

Soup

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Bowl

Oven

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.

Equipment you will use

Food Processor