Cauliflower Parmesan Soup

  • Cauliflower-Parmesan-Soup-Jan20131 tablespoon butter
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken broth
  • 12 cup finely grated Parmesan
  • 1/4 teaspoon (or slightly less) white pepper
  • 2 cups milk
  • Chopped parsley for garnish
  • Chili flakes for garnish

In a large pot over medium heat, melt 1 tablespoon of butter. Add onions and salt and cook about 5 minutes, stirring occasionally, until creamy but not browned. Add garlic and cook about a minute. Stir in cauliflower; cover and cook 3 minutes. Add broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Purée soup until smooth. Stir in pepper and milk and cook over medium-low heat until hot. Add Parmesan and stir until smooth. Garnish with parsley and chili flakes.