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Preheat the oven to 350 degrees F.
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.
Meanwhile, make the Parmesan crisps:
Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1782g) | ||
Recipe Makes: 1 | ||
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Calories: 1039 | ||
Calories from Fat: 575 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.9g | 85 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 101.6mg | 31 % | |
Sodium 4519.9mg | 156 % | |
Potassium 2872.5mg | 76 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 32.3g | ||
Protein 75.4g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1039
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