Cauliflower Soup with Crispy Shallots
- 2 tablespoons olive oil
- 4 cloves of garlic, thinly sliced
- 1 large onion, roughly chopped
- 3 stalks celery, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt plus more to taste
- Pepper
- 1 large head cauliflower, cut into florets
- 6 cups chicken broth
- 3 large shallots, thinly sliced
- 1 cup vegetable oil
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower (1 large head)
- Celery (3 stalks)
- Garlic (4 cloves)
- Onion, large (1)
- Shallots, large (3)
- Thyme, fresh (1 tablespoon)
- Canned Goods
Chicken broth (6 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Pepper (1)
- Salt plus more (1/2 teaspoon)
- Vegetable oil (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 15, 2011 (1 year ago).
23 people saved this recipe.
