Silky Cauliflower Soup Food

SILKY SMOOTH CAULIFLOWER SOUP

Steps:

• In a large stockpot over medium heat, add oil and heat until shimmering. Add onion and cook onions without browning for about 10 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add cauliflower and toss to coat all the pieces with onions and oil. Once combined and all the cauliflower is coated with oil, cover pan and cook for 5 minutes. This will allow for some browning of the cauliflower while steaming at the same time.
• Stir in water, salt, pepper and lemon juice.
• Bring to a boil then down to a simmer. Simmer on low heat, uncovered for 30 to 40 minutes. Puree soup in batches in a blender until smooth and return pureed soup in the stockpot.
• Taste and season with additional salt and pepper.
• Serve warm with an extra drizzle of olive oil and some freshly cracked pepper.

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS

Steps:

• 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.

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS

Steps:

• 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.