Friday, April 17, 2015

Silky Cauliflower Soup





Silky Cauliflower Soup adapted from David Lieberman

Ingredients:



1 large bag frozen culiflower  (32 0unces)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 quart low-sodium vegetable broth
1/2 cup finely grated Parmesan
Salt and pepper to taste

Method:

Chop frozen cauliflower and put aside.


Heat the olive oil in a large saucepan 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.  ( I left a few small pieces of cauliflower intact.)

Add the Parmesan and stir.

Season, to taste, with salt and black pepper. Keep warm until ready to serve.

I dropped in a few sliced spinach leaves for interest.

Eat and enjoy.

Linked to Weekend Potluck 

2 comments:

  1. oh my Chaya this looks fabulous and easy too. To me there is no better way to start a meal than with a soup.

    ReplyDelete
  2. oh my Chaya this looks fabulous and easy too. To me there is no better way to start a meal than with a soup.

    ReplyDelete

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