Cauliflower Soup with Cheddar Crisps
adapted from Dave Lieberman
1 head cauliflower
2 tablespoon olive oil
1 leek, light green and white parts, sliced
2 cloves garlic, minced
1 quart chicken stock
1/2 cup finely grated parmesan
salt and pepper
1 Preheat oven to 350
2 Remove leaves and inner core of the cauliflower and chop into pieces.
3 Heat olive oil in large pot and saute leeks and garlic until soft.
4 Add the cauliflower and stock and bring to a simmer, cover and cook until cauliflower is softened, about 15 minutes.
5 Use a hand immersion blender to puree the soup until creamy and smooth. Add the parmesan and and stir. Season with salt and pepper to taste,
handful of shredded cheddar
1 Line a baking sheet with aluminum foil. Spread the cheese in 1 thin even layer.
2 Bake around 10 minutes until golden and crisp. Break into large pieces and garnish each soup bowl with 1-2 crisps. Enjoy!