Silky Cauliflower Soup

By susanwadle

From Susan Wadle and Smitten Kitchen

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

Details

Servings 8
Adapted from smittenkitchen.com

Preparation

Step 1

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.

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.

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.

Add the Parmesan and stir until smooth.