Parmesan and cauliflower soup recipe
Recipe for parmesan and cauliflower soup in the vegetarian recipes category.
Recipe ingredients:
- 1 large cauliflower
- 5 cups vegetable stock or water
- 6 ounces farfalle
- 2/3 cup single cream or milk
- Freshly grated nutmeg
- Pinch of cayenne pepper
- 4 tablespoons freshly grated Parmesan cheese
- Salt and ground black pepper
- For the Melba toast:
- 3 to 4 slices day old white bread
- Freshly grated Parmesan cheese for sprinkling
- 1/4 teaspoon paprika
Recipe method:
- Cut the leaves and central stalk away from the cauliflower and discard.
- Divide the cauliflower into similar size florets.
- Bring the stock to the boil and add the cauliflower.
- Simmer for about 10 minutes or until very soft.
- Remove the cauliflower slotted spoon and place in a blender or food processor.
- Add the pasta to the stock and simmer for 10 minutes until tender.
- Drain, reserve the pasta and pour the liquid over the cauliflower.
- Add the cream or milk, nutmeg and cayenne to the cauliflower and blend until smooth.
- Press the soup through a sieve then stir in the cooked pasta.
- Reheat the soup and stir in the Parmesan. Season to taste.
- Meanwhile make the Melba toast. Preheat the oven to 350 degrees F.
- Toast the bread lightly on both sides.
- Quickly cut off the crusts and split each slice in half horizontally.
- Scrape off any doughy bits and sprinkle with Parmesan and paprika.
- Place on a baking sheet and bake in the oven for about 10 to 15 minutes or until uniformly golden. Serve with the soup.
- A silky smooth, mildly cheesy soup. It makes an elegant dinner-party soup served with crisp Melba toast.
Tags: parmesan, cauliflower, soup, recipe, vegetarian, recipes, cooking