Try this: Silky Cauliflower Soup with Parmesan Crisps

We went over to the farmer stalls at Haymarket in downtown Boston this morning. Some great deals are always available, and there’s some amazingly fresh fruits and vegetables to be had. You need to be careful though – the majority of the vendors seem above board, but there are a few that try to slip the not-so-desirable merchandise in your bag. I tend to patronize the vendors who let me select my own stuff.

Anyway, we came home with bags and bags of produce for just over 20 dollars. One of the things we picked up with a beautiful white head of cauliflower, as it’s that time of year when I start thinking about making soup.

Here’s a recipe I’ve made before – and it’s really easy and good for you. It was featured on The Food Network’s “Great Deals with Dave Lieberman”.

Silky Cauliflower Soup

• 1 head cauliflower
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 quart chicken stock
• ½ cup finely grated parmesan
• salt and freshly ground pepper

Remove then leaves and thick core of the cauliflower and coarsely chop. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onions and garlic. Cook until softened, but not browned (about five minutes). Add the cauliflower and chicken 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. You can also puree in small batches in a blender** and return to the pot. Add the ½ cup parmesan cheese and stir until smooth. Season with salt and pepper.

Parmesan Crisps

• 1 cup shredded or grated parmesan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil and spread one cup of parmesan cheese in an single, even layer. Bake about 10 minutes until golden brown. Remove from oven and let cool for 5 minutes. Break sheet of cheese into large pieces and use them to garnish bowls of soup.

** If you use a blender, fill no more than 1/3 of the way with the hot liquid. Also, don’t put the cover on too tight, and wrap a kitchen towel around the top. Blending hot liquid can cause an eruption – trust me, I know – so just be very careful.

Note: To spice this up a bit, before serving, I stirred a pinch of nutmeg and a pinch of cayenne pepper into the soup. You can also chop up some chives to put on top.