Silky Cauliflower Soup with Parmesan Crisps

Recipe courtesy Dave Lieberman
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

SOUP:
  • 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
    CRISPS:
    • 1 cup shredded Parmesan
      • Chopped chives, for garnish
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        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.
        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.

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        5

        Newest Ratings and Reviews

        Read all 3 reviews

        • on February 09, 2013

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          This soup is absolutely fantastic. Not hard to enjoy a second bowl and the cheese cripes are a bonus. Have made it twice now and have send this receipe to several friends who still cook.

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        • on January 19, 2012

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          I'm big fan of Dave's and his recipes for awhile. This soup is fantastic!! I even sauteed some mushrooms and broccoli to add to the soup.... sooo good! I was a foodie on Cloud 9 =D

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        • on September 21, 2011

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          The soup is very easy to make and very tasty. We made it for dinner last night and immediately declared it a do-again. It's great to have ideas and recipes that use so few ingredients. Thanks Dave.

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