SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS
My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.
Provided by kamekazicowgirl
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 306.3, Fat 19.4, SaturatedFat 8, Cholesterol 33, Sodium 981.3, Carbohydrate 14, Fiber 3.3, Sugar 4.2, Protein 22.4
CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN
Make and share this Cauliflower Soup With Crispy Prosciutto and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Cauliflower
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a big soup pot, set over med-high heat.
- Add in leeks; saute/stirring, until softened, about 4-5 minutes.
- Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
- Cook until vegetables are very tender, about 20 minutes.
- Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
- Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
- Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
- Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
- Using slotted spoon, transfer prosciutto to paper towels to drain.
- To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
Nutrition Facts : Calories 425.8, Fat 26.6, SaturatedFat 13.8, Cholesterol 71.8, Sodium 797, Carbohydrate 29.8, Fiber 5.3, Sugar 11.1, Protein 19.9
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
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