Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cauliflower Parmesan Soup
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- #42136
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/3 cups vegetable or chicken stock
1 medium cauliflower
1/2 cup milk or cream
freshly grated nutmeg, to taste
2 tablespoons freshly grated Parmesan cheese
salt and pepper, to taste
directions
Bring stock to a boil. Divide cauliflower into florets, discarding tough parts of stalk. Chop remaining stalks. Add all cauliflower pieces to stock, cover and simmer until very tender.
Pour soup into food processor or blender, add milk or cream and process until it is the desired texture.
Return soup to pan and stir in nutmeg, Parmesan, salt and pepper. Reheat gently; do not allow to boil.
NOTE: This is good with homemade croutons: Cut day-old bread into cubes and cook until golden and crisp, either by sauteing in olive oil or by tossing with olive oil and baking in a 325 degrees F oven.
added by
sweetestpom
nutrition data
131 calories, 4 grams fat, 18 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
This is a great soup. It has a nice texture and flavor to it.The parmesan is very strong so if you dont like parmesan cheese I would suggest adding less. For another variation you can add bow-tie pasta. Cook it in a seperate pot and add it to the rest of the soup at the end.