Ingredients with Measurements:
- 1 head of cauliflower, chopped into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped cauliflower florets and broth to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use a blender or immersion blender to puree the soup until it is smooth.
6. Return the soup to the pot and add the heavy cream and grated Parmesan cheese.
7. Stir until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 13g
Protein: 13g
Sodium: 1000mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use any type of hard, grated cheese instead of Parmesan, such as Romano or Asiago.
Variations:
- Add some cooked bacon or ham to the soup for a smoky flavor.
- Top the soup with croutons or toasted bread crumbs for added texture.
- Add some chopped herbs, such as parsley or thyme, for extra flavor.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for the best texture.
- If the soup is too thick, you can add more broth or cream to thin it out.
- Taste the soup before adding salt, as the Parmesan cheese can be quite salty.
Storage instructions:
- Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of grated Parmesan cheese on top.
- Garnish with a sprig of fresh herbs, such as thyme or parsley.
Pairings:
- Serve the soup with a crusty bread or garlic bread for dipping.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing would be a nice complement to this soup.
Troubleshooting advice:
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, you can add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to a safe temperature of at least 165°F to kill any harmful bacteria.
Food history:
- Cauliflower soup has been a popular dish in Europe for centuries, particularly in France and Italy.
Flavor profiles:
- This soup is creamy, savory, and slightly nutty from the Parmesan cheese.
Serving suggestions:
- Serve this soup as a comforting and satisfying meal on its own, or as a starter for a larger meal.
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Region: Italian