Silky Cauliflower Soup
Photo © Deb Perelman
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 quart low-sodium chicken stock
- 1/2 cup finely grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons mayonnaise – or – 1 egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1 oil-packed anchovy fillet, finely chopped (optional)
- 1/4 cup extra-virgin olive oil
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower (1 head)
- Garlic (2 cloves)
- Onion, small (1)
- Seafood
- Anchovy, oil-packed fillet (1)
- Canned Goods
Chicken stock, low-sodium (1 quart)
- Condiments
- Dijon mustard (1/2 teaspoon)
- Worcestershire sauce (1/2 teaspoon)
- Cooking & Baking
- Garlic clove, small (1)
- Olive oil, extra-virgin (6 tablespoons)
- Salt and freshly ground black pepper (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Parmesan (1/2 cup)
- Refrigerated
- Mayonnaise - or - 1 egg (2 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 3, 2006 (6 years ago).
33 people saved this recipe.
