Very nice taste, simple, fast, crisps were good but didn’t really crisp
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 quart chicken stock(I use home-made, of course)
- 1/2 cup shredded or grated Parmesan
- Salt and black pepper
- 1 cup shredded Parmesan
Directions for soup
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.
Remove the leaves and thick core from the cauliflower, coarsely chop.
Add cauliflower and stock to pot 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).
Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
Directions for 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 crisp.
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.