Unrecipe of the Week

It’s officially here: SOUP WEATHER! Here is a silky rich soup that contains no dairy, no starch, and very little fat. Best of all, it is quick and easy to whip up on a weeknight!

Cauliflower Soup with Parmesan Crisps

For the soup:

Sauté 1 diced onion and a couple of cloves of garlic in a little olive oil.

Add a head of cauliflower, chopped, and a quart of chicken broth.

Boil gently, until the cauliflower is soft.

Puree the soup in a blender and return to the pot.

Season with salt and pepper and add a tablespoon or 2 of grated parmesan cheese.

For the crisps:

Cover a baking sheet with foil.

Spread a thin layer of shredded parmesan cheese on the foil, and bake in a 350-degree oven until the cheese is melted and bubbly

Allow to cool and break the baked cheese into shards.

To serve, place a couple of pieces of the parmesan crisps on top of each bowl soup.

Sprinkle with a little chopped parsley or scallions for a garnish and ENJOY!

Tip: Ask Santa for an immersion blender if you don’t already have one. It allows you to puree the soup right in the pot, and it is snap to clean. It will save you time, and mess.

It is one of the best kitchen gadgets EVER!

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2 Responses to “Unrecipe of the Week”

  1. amanda Says:

    Funny, I was just looking through my cookbook tonight (Mark Bittman’s “How To Cook Everything Vegetarian”) and thought a cauliflower soup recipe sounded delicious. And I asked for an immersion blender on our wedding registry a few years ago on your suggestion… I agree, it IS one of the best kitchen gadgets ever! I make soup all the time and it gets as much use as my other good friend the food processor.

  2. Kitchen Tips Tuesday: Parmesan Rinds | Indigo jones Says:

    […] the rinds from Parmesan cheese to add flavor to soups and stews. This weekend, we were making our creamy cauliflower soup with parmesan crisps and realized that this was the perfect spot for those rinds. This  (un) recipe calls for adding a […]

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