Generally, when speaking about cauliflower people either admire or loathe this white plant-looking vegetable with a strange name. Cauliflower? What does that mean, exactly? Personally, I've eaten a stalk or two in my day and am somewhat indifferent to it. I know, I know pretty lame response, but really I could take it or leave. However, I think a lot of the "take it" part comes from how it is prepared and knowing that it contains a heaping dose of vitamin C (for those of us who care about that sort of thing). When cooked and seasoned properly, cauliflower can take on a hearty and complex taste that can be a complement to any meal. For this weeks review, I decided to test this unique vegetable, but following a cauliflower soup recipe. I found one that was featured on
Good Deal with Dave Lieberman, a program that showcases affordable and quick-prep meals. And easy it was! In less than 30 minutes I had a creamy cauliflower soup that used minimal ingredients and didn't even use any cream (which is mainly why I choose this one), so it's possible to make this soup every day, perhaps with your own adjustment (or two)? I did make a slight adjustment, I added leeks since they were around, and I didn't make the parmesan crisps, simply because I didn't see it until the end...Oops!!! I ended up sprinkling some parmesan cheese and chives on top of the soup as a garnish, but I did include that part in the directions, if you would like to test that out for yourself.
Silky Cauliflower Soup with Parmesan Crisps
- Cook Time: 25 min
- Level: Easy
- Yield: 4 to 6 servings
Ingredients:
- 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 leek, cut up (only white part)
*Seriously Soupy's addition
Crisps:
- 1 cup shredded Parmesan
- Chopped chives, for garnish
Directions:
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.
*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.
How do you make your cauliflower soup?
Seriously Soupy Serena
