Ingredients
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1 1oniononions or leek, (white and light green parts only) chopped
- 1 1celery stalkcelery stalks, chopped
- 1 1clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspsalt
- 1 pinch 1pinchground nutmeg
- 1 pinch 1pinchcayenne pepper
- 6 cups 6cupscauliflower floretcauliflower florets, (about 1 head)
- 1 1large potatopotatoes, peeled and chopped
- 3 cups 3cupsvegetable stock
- 1-1/2 cups 1-1/2cupsmilk
- 1/4 cup 1/4cupdry sherry or vegetable stock
- 2 rinds (each 4 x 2 inch/10 x 5 cm) 2 rinds (each 4 x 2 inch/10 x 5 cm)Parmigiano Reggiano cheese or Parmesan cheese
Parmesan Croutons:
- 2 cups 2cupscubed (1/4 inch/5 mm) day-old bread
- 1/3 cup 1/3cupgrated Parmigiano Reggiano cheese or Parmesan cheese
- 2 tbsp 2tbspextra-virgin olive oil
- 1/4 tsp 1/4tspcrumbled dried thyme
- 1 pinch 1pinchsalt
- 1 pinch 1pinchcayenne pepper
Preparation
Parmesan Croutons: In bowl, toss together bread, cheese, oil, thyme, salt and cayenne; spread on rimmed baking sheet. Bake in 350°F (180°C) oven until golden and crisp, about 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days.)
In large saucepan, melt butter over medium heat; fry onion, leek, celery, garlic, salt, nutmeg and cayenne, stirring often, until softened, about 8 minutes.
Stir in cauliflower, potato, stock, milk, sherry and cheese rinds; bring to boil. Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Let cool slightly. With tongs, remove cheese rinds, scraping any gooey cheese back into soup. Discard rinds.
In batches, puree soup in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return to clean saucepan; heat through over medium heat, stirring occasionally. Ladle into bowls; sprinkle with Parmesan Croutons.
Additional information :
Tip: You can substitute 1/2 cup (125 mL) finely grated Parmesan cheese for the Parmesan rinds. Add it to the soup just before pur?ng.