08 January 2011

I saw this recipe on a blog one afternoon and it sounded so good that I made it for supper that night. I was planning on roasting some cauliflower for a side anyway, so I already had everything on hand.

Silky Cauliflower Soup

1 head cauliflower
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken stock
½ cup finely grated Parmesan
Salt and freshly ground black pepper

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.

Makes 4 servings.

Not much to say about this recipe except that it's awesome and so easy. Mine came out a little thin and I think it was because my cauliflower head was on the small side. I should have realized that and not added as much liquid, but I didn't think about it. It was easy to fix; I threw in some instant mashed potato flakes that I like to keep on hand. That thickened it up perfectly. It wasn't any more work than roasting it would have been. And on a cold January evening, nothing hits the spot like soup!

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