Spelling Gremlins and Cauliflower Soup

So far the spelling gremlins--who are very sneaky--have been winning the battle. But by bringing the not so secret weapon--the formidable spell checker--up to the front lines, I may beat those pesky gremlins back more often than not. Cross my fingers.

I shan't list my most embarrassing errors. In case no one noticed...LOL.

Now for the Cauliflower Soup:

This is so good even my husband who hates cauliflower liked it   It is also easy. I made only half the recipe which made enough for four generous sized servings.

I found the recipe on foodnetwork.com

The full recipe:  1 head cauliflower; 2 TBS extra-virgin olive oil; 1 small onion chopped; 2 cloves garlic, minced; 1 quart low-sodium chicken stock--I had left-over vegetable stock and substituted it for the chicken stock; 1/2 cup finely grated Parmesan cheese (I used the kind in the container although I doubt that is what they used).  Salt and freshly ground black pepper.

Clean up the cauliflower by removing the leaves and the core. Coarsely chop. Heat the oil in a large saucepan over medium heat and add the onion and garlic. Cook until softened but not browned--about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to simmer, cover the pan and cook until the cauliflower is very soft and falling apart--about 15 minutes.

Remove from heat. Puree with a hand held immersion blender or let it cool a bit and puree in small batches in a blender. Return the entire batch to the pot. Stir in the Parmesan and season to taste with salt and black pepper.

They recommend a garnish of Parmesan crisps (which they give the recipe for) and chives.

The soup is silky and lush. I topped it with several pieces of roasted cauliflower with fresh sage and rosemary (another food network recipe).

A good soup and a  good book can't be beat.

Susan