The soup season is quite short here in SW in Florida, but I tend to make different types of soups all year round. The soups are so versatile that you can prepare abundant soups as the main dish for dinner or lighter soups to taste for lunch or as a first course for dinner. The soups generally freeze well, so you can double a recipe and make a large pot to taste later. You can play with the ingredients you put in your soup depending on your tastes or what you have at hand and, above all, are comfort in a bowl, especially on a cold and stormy day.
This soup highlights the cauliflower, a vegetable often not appreciated that many people neglect. While not having much taste alone, the cauliflower adds consistency and structure to a soup like this. This soup can be prepared relatively quickly and brown butter and crispy sage really improve the thin flavor of the cauliflower.
The soup requires only a small amount of cream to help thicken the soup, since the cauliflower will help to create the necessary creaminess when mixing. If you are lucky enough to have a Parmesan zest at hand, throw it into the pot to help flavor the soup. This soup is elegant, creamy and full of flavor, making it perfect to serve when it has fun or for a dinner mid -week in the family.
If you want to double this recipe and freeze a little, freeze the soup alone, prepare the brown butter and the fresh crunchy lounge when you heat the soup to serve.
Ingredients
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3 tablespoons of olive oil
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1 onion, sliced, about 1 1/2 cups
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4 cloves of garlic, chopped
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1 large cauliflower in the head, about 1 kg, cut and cut into peaks
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1/2 lemon juice
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4 cups of chicken broth (or vegetables)
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3/4 cup of grated Parmesan (plus Parmigiano zest if you use)
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1/2 Cup of heavy cream
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Salt and pepper to taste
Topping:
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4 tablespoons of unbeaten butter
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1/2 cup of fresh sage leaves, uniforms
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Broken black pepper
Instructions
- Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until it softens.
- Chop 2 tablespoons of sage and add it to the onions together with the garlic with salt and pepper.
- Cook another 2 minutes.
- Add the cauliflower, the broth, a cup of water, lemon juice and
- Band of Parmigiano cheese if it is used and brings to a boil.
- Reduce over low heat and cook for 20 minutes, adding the cream and grated Parmesan in the last few minutes.
- While the soup is cooking over low heat, heat the butter in a saucepan over medium heat.
- Once the butter starts in foam, add the sage leaves and continue to cook, stirring often until the butter is brown and the sage is crunchy.
- Discard the zest and pour the mixture of soup into a high -speed blender.
- Take advantage of the soup until very smooth, then go back to the pot and keep hot.
- Taste the soup and regulates condiments as needed.
- Serve the soups in the single bowl seasoned with a spoonful of brown butter, a sage leaf or two and a little broken black pepper.
- Serve immediately and have fun!
Nutrition information:
Product: 6
Portion size: 1
Amount for portion:
Calories: 348Total fat: 26gSaturated fat: 12gTrans fat: 0gFatty fat: 12gCholesterol: 57mgSodium: 949mgCarbohydrates: 22gFiber: 5gSugar: 12gProtein: 9g
