Silky Cauliflower Soup
Silky Cauliflower Soup adapted from D avid 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 ...