PREPARATION 10 minutes
COOK TIME 35 minutes
SERVINGS Serves 4 as a starter
3 Tbsp of Olive Oil
1 Head of Cauliflower, cut into florets
1 Yellow Onion, peeled and diced
6 Cloves of Garlic, peeled but not chopped
2 Cups of Chicken Stock
1/2 cup of Half and Half
1/4 cup of Freshly grated Parmigiano Reggiano
Salt and Pepper, to taste
- Add the oil to a large pot, preheat it over medium heat, add the cauliflower florets, onion and garlic, season lightly with a pinch of salt and saute for 10 to 15 minutes or until the veggies have caramelized well.
- Add the chicken stock, reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are nice and soft.
- Puree the mixture either in a blender or with an immersion blender, place the creamy soup back in the pot, add the half and half, parmigiano and adjust the seasoning to taste and simmer for just a couple minutes.