Cauliflower Soup

Try this simple recipe from The Smitten Ktichen.

Ingredients

  • 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

Directions

  1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Parmesan and stir until smooth.
  6. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
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