This creamy cauliflower & parmesan soup is so damn good guys and perfect for those chilly fall days. There are so many things you can garnish it with (I did mine with sautéed mushrooms, minced chives, sherry foam and country toast), so play and have some fun. Give it a try and let me hear your thoughts in the comments! xx

Overview

Serves: 2-3

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: Easy

Ingredients

1 Shallot - minced

4 Garlic Cloves - minced

1 Cauliflower Head - sectioned into florets

1/4 c Brandy

1 qt Chicken (or Vegetable) Stock

1 c Heavy Cream (can also use 1 or 2% milk to keep things healthier)

1/4 c Parmesan Cheese - grated

Salt to taste

White Pepper to taste

Nutmeg to taste

Canola Oil

Crimini Mushrooms - sliced

Chives - minced

Directions

For the soup:

Begin by heating a pot over medium/low heat. Add 1 T canola oil to the pot, add your shallots and garlic and gently sauté until tender. Add your cauliflower florets and continue to lightly sauté for 3-4 minutes. Add your brandy and reduce until it’s just about completely evaporated. Then guys, add your stock and simmer gently until the cauliflower is fork tender.

For the mushrooms:

Meanwhile, heat a sauté pan over high heat and get very, very, very hot. Add a small amount of canola oil and as soon as the oil begins to smoke, add your mushrooms (careful not to splatter). Sauté until lightly caramelized and tender. Season with salt and thyme to taste and hold until ready to serve.

Back to the soup:

Once the cauliflower is fork tender, place all of the contents into a blender and blend until smooth. Place your soup back into the pot, bring to a simmer, add your cream, parmesan cheese, chives, and season with salt, white pepper and nutmeg to taste.

To serve:

Place a big ladle-full of soup into a bowl. Garnish with some mushrooms, chives and finish with a good shaving of parmesan cheese. Serve it with a few thick slices of your favorite country toast.

Enjoy!