Silky Cauliflower Soup With Parmesan Crisps Recipes

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• Meanwhile, make the Parmesan crisps:
• Line a baking sheet with aluminum foil.
• Spread the shredded cheese over the foil in 1 even thin layer.
• Bake about 10 minutes until golden brown and crisps.
• 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.