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Recipes

Becky's Cauliflower Soup

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Cook:

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Ingredients

1 large head of cauliflower

6 medium shallots

5 cups chicken broth

olive oil

jalapeño havarti or cheddar cheese

salt and pepper to taste.

1 large head of cauliflower

6 medium shallots

1180 ml chicken broth

olive oil

jalapeño Havarti or cheddar cheese

salt and pepper to taste.

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Core and finely chop the head of cauliflower.
Finely chop 4 shallots.
Slice the other two shallots into small rings and set aside.
Heat a small amount of olive oil in a large stockpot.
Add cauliflower and chopped shallot to hot oil and cook until cauliflower is tender.
Add chicken broth to stockpot and simmer contents until very soft.
Puree contents of pot in a blender or food processor.
Fry two remaining shallots in oil until brown and crispy.
Serve soup hot and garnish with fried shallots and cheese.