Friday, September 24, 2010

Cauliflower Soup with Parmesan Crisps

Very nice taste, simple, fast, crisps were good but didn’t really crisp

Soup ingredients:
  • 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

Crisps ingredient:

  • 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.

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