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Tuesday, October 8

Roasted cauliflower & Parmesan soup

Cauliflower, stemmed, cut into florets
1 head
Olive oil
2 tablespoons

Pepper, freshly ground

Butter, unsalted
2 tablespoons
Shallots, chopped
Garlic, minced
3 cloves
Chicken broth
3 cups +
Parmesan, shaved
½ cup
  1. Preheat the oven to 400°F; line a baking sheet with parchment paper.
  2. Toss the cauliflower with the oil, and season with salt and pepper.
  3. Spread on the baking sheet, and roast until very tender, about 30 to 35 minutes.
  4. In a large, heavy pot, melt the butter over medium-high heat.
  5. Add the shallots and garlic, and sauté until translucent, about 5 minutes.
  6. Add the cauliflower and broth, and bring to a boil.
  7. Reduce the heat to low, and simmer for 15 minutes to blend the flavors.
  8. Remove from heat, and let cool slightly.
  9. Working in batches, purée the soup in a blender.
  10. Return to the pot over low heat.
  11. If needed, add more broth, 1/4 at a time, until you achieve the desired consistency.
  12. Add the cheese, and stir until melted.
  13. Season to taste with salt and pepper, and serve.
Recipe mildly adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

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