I made this for dinner tonight after I found organic cauliflower for $1.00 at Stanley's, my local produce market. Chris declared this to be one of the finest soups I have ever made (and I usually make soup once a week!). I served this along with a salad of spinach, tomatoes, pine nuts, shaved parmesan and a splash of balsamic and olive oil.
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
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. 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. 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. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Recipe from FoodNetwork.com
Tuesday, September 15, 2009
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1 comment:
I adapted the carrot soup recipe you posted for broccoli with a twist.
1 small crown broccoli, steamed
1/2 tub tofu (medium/soft) sauteed in broth, and seasonings to taste
Place steamed broccoli and prepared tofu in blender with 1/2 cup broth. Seasonings I used were oregano, garlic, pepper and lemon juice.
Puree the ingredients until the soup is to you consistency; add more broth if needed. This soup is creamy fresh and low fat but very satisfying!
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