Cauliflower soup with Parmigiano Reggiano

    45 min

    A naturally rich and creamy cauliflower and cheese soup.


    Communidad Valenciana, Spain
    3 people made this

    Serves: 6 

    • 2 1/2 slices chopped streaky bacon
    • 160g chopped onion
    • 125g chopped celery
    • 2 garlic cloves, chopped
    • 500g cauliflower
    • 825ml chicken stock
    • 3 tablespoons grated Parmesan cheese
    • 120ml milk

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook bacon in heavy saucepan over medium heat until golden and some of the fat has been released. Add onion, celery and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, chicken stock and Parmesan cheese. Bring to the boil. Reduce heat, cover and simmer until cauliflower is tender, about 20 minutes.
    2. Puree soup in a blender or food processor. Add milk and warm through before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)