Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 3 medium shallots, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 quart low-sodium chicken stock
- kosher salt and lots of freshly cracked black pepper
Instructions
- In a large pot, heat the olive oil on medium-low and add the shallots and garlic. Saute until the shallots and garlic are soft, stirring occasionally, about 5 minutes.
- Add the cauliflower, stock and thyme. Bring to a boil, then cover and simmer for 25-30 minutes, until the cauliflower is very soft and falling apart.
- Remove from the heat and use an immersion blender to puree the soup. (If you’re using a regular blender, follow these tips and be careful!)
- Return the soup to the stove and stir in the parmesan, salt and pepper. Serve immediately, with additional freshly cracked black pepper if desired. (I always desire this.)
Nutrition
- Serving Size: 6