Silky Cauliflower Soup With Parmesan Crisps

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
• 3 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.
• 4 add the cauliflower and stock and bring to a boil.
• 5 reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
• 6 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.
• 7 add the parmesan and stir until smooth. season, to taste, with salt and black pepper.
• 8 keep warm until ready to serve.
• 9 meanwhile, make the parmesan crisps:
• 10 line a baking sheet with aluminum foil.
• 11 spread the shredded cheese over the foil in 1 even thin layer.
• 12 bake about 10 minutes until golden brown and crisps.
• 13 remove from oven and let cool 5 minutes.
• 14 break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.