Cauliflower and Cheese are best buddies, they go hand in hand like Gravy to Potatoes. So it makes sense to serve this deliciously simple soup with some crispy Parmesan snaps. It's a great contrast in texture and a nice little garnish on the side.
I got this recipe from Two's Cooking. Unfortunately, to write it up, it's only from memory, as I don't have the recipe with me, but it's so easy to remember anyway.
Serves 2Ingredients:
500g Cauliflower, Florets only
1 Garlic Clove
1 Small Onion
1 Litre Chicken / Vegie Stock
1 Small Knob Butter
Olive Oil
Salt and Pepper
Grated Parmesan
Method:
Saute garlic and onion in melted butter until soft
Add Chopped Cauliflower and cook for a few mins
Pour in Stock and simmer until Cauliflower is soft
Blitz in a food processor or with a Bamix
Season to Taste, drizzle some Olive Oil to Serve.
Parmesan Snaps:
Either oil some foil, or get some baking paper and place the grated Parmesan in rounds.
Bake at 180c until golden and bubbling. Remove from the oven and leave to cool.
They will become crisp as they cool down.
Cut in half if you like, as I did and serve on the side.
2 comments:
Stumbled across your blog after reading your advertisement on facebook! Nice little distraction from work. This cauliflower soup recipe reminds me of the one from the Stephanies Cookbook, although she flavours it with a teaspoon of vegemite!!!
Thanks for visiting! Well, if I can make one person distracted from their work for 5 minutes with my blog, I'm happy! :)
Vegemite?? Really? I guess it's kind of a seasoning... I'll have to give that a go, thanks!
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