Cauliflower and Parmesan Soup

The milk version

With winter rapidly approaching, thoughts turn to comforting hot soups and I immediately thought of this one that Rick and I (photo below) enjoyed in Scotland this summer (does that tell you anything about Scottish weather!) My cousin-in-law Mary Shepherd (photo below) served this delicious soup for lunch one day.  It's not only delicious but nutritious, easy to prepare with very simple ingredients, and it's low in calories!  I hope you enjoy it as much as we do.

Cauliflower and Parmesan Soup
 
Ingredients:
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons butter
1 large head of cauliflower, chopped
2 1/2 cups chicken stock, vegetable stock or milk
a piece of Parmesan rind
1/2 cup grated Parmesan cheese

1.  Cook the onion and garlic in the butter until softened.  Add the cauliflower and cook for a minute or two then pour in the liquid, add the Parmesan rind and simmer until the cauliflower is tender.  Remove the Parmesan rind and puree with an immersion blender or transfer to a processor (in batches!).  Stir in the Parmesan, season well and sprinkle with chives.  Serve with crusty bread.

Note:  Save the rinds from Parmesan cheese in the freezer.  It's amazing how much flavor they add.


L-R:  Me, Cousin John Shepherd and wife Mary in the Scottish Borders
Rick and I at Castle Eilean Donan

1 comment:

  1. This recipe makes a creamy and delicious winter soup.

    ReplyDelete