Cauliflower Soup II + Parmesan Crisp


This is the second cauliflower soup I have posted (first here). Cauliflower soup is a classic and super simple I am sure more versions might show up. If you are feeling fancy dress it up with some chives and a parmesan crisp.

Cauliflower Soup II


1 head cauliflower, separated into medium sized pieces

1 Tbsp. butter

1 onion, diced

3 cups chicken stock

¼ cup heavy cream

3 sage leaves

Parmesan crisps


Heat pot over medium-high heat. Add butter and onions. Saute till soft. Add cauliflower and chicken stock. Bring to a boil, then simmer until cauliflower is soft. Add cream sage, salt and pepper. Cook for another 15 minutes. Using an immersion blender to blend soup until smooth. Season with salt and pepper. Garnish with parmesan crisps.

Inspired by Sunday Suppers

Parmesan Crisp

Makes one crisp


1 Tbsp. parmesan cheese


Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Place grated cheese on parchment and spread out into a circle. Bake for 5-6 minutes.


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