Silky Cauliflower Soup Recipes

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SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS



Silky Cauliflower Soup with Parmesan Crisps image

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

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
1 cup shredded Parmesan
Chopped chives, for garnish

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.
  • 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.
  • *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.

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS



Silky Cauliflower Soup With Parmesan Crisps image

My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.

Provided by kamekazicowgirl

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 head cauliflower
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 quart low sodium chicken broth
1/2 cup parmesan cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup parmesan cheese, shredded
1 tablespoon chives, chopped for garnish

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.

Nutrition Facts : Calories 306.3, Fat 19.4, SaturatedFat 8, Cholesterol 33, Sodium 981.3, Carbohydrate 14, Fiber 3.3, Sugar 4.2, Protein 22.4

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