Chestnut Cauliflower Soup Food

CAULIFLOWER & CHESTNUT SOUP

Steps:

• In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
• Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
• Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
• Take off the heat and add in 200 grams roughly chopped chestnuts.
• Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
• Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.