Saturday, December 29, 2012

Cauliflower Parmesan Soup

I could dedicate an entire section of the blog to Soup.
This is one of my favorites.

1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper

Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.

Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.

Peace in the Kitchen!

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