Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs
Recipe From What's For Lunch, Honey?
Prep Time: 15 minutes
Total Time: 55 minutes
Serves: approx. 4
Ingredients:
For the soup
25g butter
1 large onion, finely chopped
2 garlic cloves, crushed
1 bay leaf
1,5 kg cauliflower, chopped
500g starchy potatoes, peeled and chopped
750ml chicken stock
500ml milk
125 ml single cream
sea salt
cracked white pepper
4-6 sprigs fresh thyme
For the Parmesan Cauliflower Crumbs
100g cauliflower, chopped
2 tablespoons olive oil
20g Parmesan cheese, grated
Method:
Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potatoes are tender. Remove from the heat and, using a hand-held blender, blend until smooth. Stir through the cream, salt and pepper.
While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, stirring for 2 minutes or until golden and crisp.
Top soup with cauliflower crumbs to serve.
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