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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Perfect to start off a Holiday meal ! Try it, you'll like it! *wink* 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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