Pureed Cauliflower Soup with Parmesan
2 servings
15 minutes
Cauliflower puree soup with parmesan is a delicate and velvety dish with a light nutty note of nutmeg and a rich parmesan flavor. Inspired by Italian culinary traditions, this soup harmoniously combines simplicity and sophistication. Light yet nourishing, it is perfect for cozy family dinners or as an elegant appetizer on a festive table. Cauliflower gives the soup a delicate creamy texture, while garlic croutons and baked parmesan add an appetizing crispy crust. To achieve a richer creamy taste, you can add some low-fat cream. This soup is served hot, with a glass of white wine or fresh bread, making it a true gastronomic delight.
1
Sauté chopped onion and garlic in olive oil in a thick-bottomed pot.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
2
Break the cauliflower into florets and boil for 5-7 minutes.
- Cauliflower: 400 g
3
Transfer the boiled cabbage to a pot with onions, add some broth from the cabbage, and simmer covered until done.
- Cauliflower: 400 g
4
Add salt and a little nutmeg.
- Nutmeg: pinch
- Sea salt: to taste
5
Pass through a sieve or grind in a blender.
6
Pour into fireproof plates, sprinkle with grated Parmesan, optionally with garlic croutons, and place in the oven for 5 minutes at 180 degrees.
- Parmesan (Parmigiano Reggiano): 100 g
7
To achieve a creamy taste, you can add 2 tablespoons of low-fat cream.
