AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
SILKY CAULIFLOWER SOUP
For me, this soup is pure comfort food...on a cold winter's afternoon there is nothing better then cuddling up in a chair with a blanket, a book and a bowl of this soup.
This soup is basic, easy and delicious! If you love cauliflower, you will love this soup. I can't believe I am the only one who enjoys cauliflower in my house.
For a fun garnish add frico to the soup...I have the recipe for making frico here if you want to try it. Make it just like I did except let it dry flat instead of molding it into a cup.
Silky Cauliflower Soup
Adapted from Dave Lieberman
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
Chopped chives, for garnish
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. 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. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
* Note: be careful if you use a blender to puree. Fill the blender with a small amount and puree many batches. The soup and the steam will be extremely hot. I have burned myself many times with this method...the reason I invested in an immersion blender.