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CAULIFLOWER-PARMESAN SOUP




Source of Recipe


Quick After Work Italian Cookbook, by Hilaire Walden


Recipe Introduction


Cookbook recipe calls for croutons on top, you could use pork rinds or skip it entirely.
Serves 4


List of Ingredients




2 1/3 cups vegetable or chicken stock
1 medium cauliflower
1/2 cup (Hood's) milk or cream
Freshly grated nutmeg to taste
2-3 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste


Recipe



Bring stock to a boil.
Divide cauliflower into florets, discarding tough parts of stalk. Chop remaining stalks.
Add all cauliflower pieces to stock, cover and simmer until very tender.
Pour soup into food processor or blender, add milk or cream and process until it is the desired texture.
Return soup to pan and stir in nutmeg, Parmesan, salt and pepper.
Reheat gently; do not allow to boil.