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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 4 tbsp (1/2 stick) butter
- 1 tbsp olive oil
- 1 None onion, chopped
- 1 lb cauliflower, cut into florets
- 3 cups milk
- 1/3 cup grated Parmesan cheese
- 1/3 cup sliced almonds, toasted
- None None Crusty bread, to serve
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Heat butter and oil in a large saucepan on medium heat. Saute onion 1-2 mins.
- Reserve 8 florets; add remaining cauliflower and milk to pan. Bring to a boil. Reduce heat to low; simmer, covered, for 15-20 mins until tender.
- Blend until smooth with an immersion blender or in a blender. Season.
- Meanwhile for the Parmesan crisps, sprinkle Parmesan cheese into 4 rounds on prepared pan. Bake for 6-8 mins until melted and golden. Cool.
- Cook reserved florets in small saucepan of boiling water 2-3 mins until just tender. Drain and place 2 florets in each serving bowls. Ladle soup into bowls. Top with a Parmesan crisp and almonds. Serve with crusty bread.
