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