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Cauliflower Soup Recipe

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This recipe for Cauliflower Soup, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Gordon
Added: Tuesday, April 25, 2006


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 cup shredded Parmesan
Chopped chives, for garnish

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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