Name: Cauliflower soup with parmesan crisps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter; 1 tablespoon olive oil; 1 onion, chopped; 500 gram cauliflower, cut into florets; 3 cup milk; 1/3 cup grated parmesan; 1/4 cup flaked almonds, toasted; crusty bread, to serve

Cauliflower soup with parmesan crisps

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

60 gram butter

1 tablespoon olive oil

1 onion, chopped

500 gram cauliflower, cut into florets

3 cup milk

1/3 cup grated parmesan

1/4 cup flaked almonds, toasted

crusty bread, to serve

Method

1.Preheat oven to 180°C. Line a baking tray with baking paper.

2.Heat butter and oil in a large saucepan on medium. Saute onion 1-2 minutes.

3.Reserve 8 florets; add remaining cauliflower and milk to pan. Bring to boil simmer, covered, for 15-20 minutes until tender.

4.Using a hand blender, blend until smooth. Season.

5.Sprinkle parmesan into 4 rounds on prepared tray. Bake for 6-8 minutes until melted and golden. Allow to cool.

6.In a small pan of water boil reserved florets 2-3 minutes until just tender. Drain and distribute between serving bowls. Ladle soup into bowls. Top with a parmesan crisp and almonds. Serve with crusty bread.

If preferred, you can use half cauliflower and half broccoli. You can microwave the cauliflower for the garnish for 2-3 minutes on high (100%) power in a covered, microwave-safe dish.
Note

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