Entrée: France – Velouté de Chou-Fleur au Parmigiano (Creamy Cauliflower and Parmesan Soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 medium head cauliflower, broken into florets
1 shallot or small onion, finely chopped
2 tbsp (30 ml) butter or olive oil
3 cups (750 ml) vegetable or chicken stock
1 / 4–1 / 3 cup (60–80 ml) double cream or crème fraîche (optional)
1 / 2–3 / 4 cup (60–80 g) finely grated Parmigiano-Reggiano
Salt, white pepper, and a pinch of nutmeg to taste
Croutons or shaved Parmesan to garnish

Instructions

1. In a soup pot, sweat the shallot/onion in butter or oil over low heat until soft but not colored.
2. Add cauliflower florets, stir to coat, then pour in stock to just cover. Simmer gently until cauliflower is very tender, about 15–20 minutes.
3. Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
4. Return to low heat, stir in cream if using, then gradually whisk in grated Parmesan until melted and the soup is glossy; season with salt, white pepper and a pinch of nutmeg.
5. Warm through without boiling, taste and adjust seasoning.
6. Serve hot with croutons or shaved Parmesan and a drizzle of olive oil.