Monday

Cauliflower Cream Soup




This soup has a rich flavor and it is a great comfort food. It goes great with Parmesan crisps. See recipe of crisps below.

What You Need:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 1 large cauliflower head (about 6 cups chopped cauliflower)
  • 3 1/2 cups chicken stock (or 3 1/2 cups water and 2 cubes chicken bouillon)
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmesan cheese finely shredded + Parmesan to sprinkle over the soup.
  • Salt and black pepper from the mill, to taste.

What To Do:








Gather your ingredients.   







Heat the oil and the butter on medium heat.






Add the onion and garlic and cook until softened but not browned.




Add the cauliflower and the chicken stock. Instead of chicken stock you can use 3 1/2 cups water and 2 cubes chicken bouillon






Turn the heat to high and bring it to a boil.





Turn the heat down and simmer for 20 minutes. Meanwhile make the Parmesan crisps if you want to serve them with the soup.





Now you have 2 options:
Use a potato masher and mash everything.











OR Blend 3 cups of the soup. Use a potato masher to mash what is in the pan. Add the pureed soup to the pan.
Well you can blend the whole soup if you want, so there is a third option.





Add the heavy cream and cheese and simmer for 5 more minutes.













Season with salt and pepper.



 





Sprinkle with shredded Parmesan or top with the brown bits of Parmesan crisps.

Optional: Instead of Parmesan you can use Pecorino Romano cheese.
When you serve the soup sprinkle with Pecorino Romano cheese shavings.

Trivia:
Pecorino Romano cheese is an Italian hard and salty cheese made from sheep milk. It is mostly used for grating. In the US you might find in the market a cheese called Romano cheese which is not the Pecorino Romano. It is milder and it has cow’s milk. The Romano has a much more dramatic and pleasantly sharp taste. There are also the Pecorino Toscani and Pecorino Sardo both milder than the Romano, but also very good.
The Pecorino Romano is often used in Italian pasta dishes that have highly flavored sauces like spaghetti alla carbonara and bucattini all’amatriciana.


Parmesan Crisps





Place one cup shredded Parmesan cheese over foil on a cooking sheet.






Distribute the cheese evenly in a thin layer.





Place in 325 F preheated oven for about 8 minutes.







Keep watching and when it is browned remove and let it cool for 5 minutes. 
Cut the cheese in pieces.







You will end up with lots of cheese bits. 
Use them to sprinkle over your soup and place the crisps on the side.






Bon Appétit!



No comments:

Post a Comment