Cauliflower Soup with Crispy Shallots
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your repertoire, Cauliflower Soup with Crispy Shallots might be a recipe you should try. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 99 calories. For $1.31 per serving, you get a soup that serves 8. This recipe from Serious Eats requires cauliflower, onion, pepper, and fresh thyme. 66 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Users who liked this recipe also liked Creamy “Creamless” Cauliflower Soup with Crispy Shallots, Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots, and Beef And Coconut Soup With Crispy Shallots.
Servings: 8
Ingredients:
1 large head cauliflower, cut into florets
3 stalks celery, thinly sliced
6 cups chicken broth
1 tablespoon chopped fresh thyme
4 cloves of garlic, thinly sliced
2 tablespoons olive oil
1 large onion, roughly chopped
Pepper
1/2 teaspoon salt plus more to taste
3 large shallots, thinly sliced
1 cup vegetable oil
Equipment:
pot
immersion blender
food processor
paper towels
sauce pan
Cooking instruction summary:
Procedures 1 Heat olive oil in a large soup pot of medium low heat. Add onion, garlic, celery, and thyme, 1/2 teaspoon salt, and a few grinds of black pepper. 2 Cover pot and cook, stirring occasionally, for 20 minutes. 3 Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes. 4 Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper. 5 Just before serving, line a plate with paper towels. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking. Add shallots and fry until golden, about 5 minutes. Sprinkle shallots over soup and serve.
Step by step:
1. 1
2. Heat olive oil in a large soup pot of medium low heat.
3. Add onion, garlic, celery, and thyme, 1/2 teaspoon salt, and a few grinds of black pepper.
4. 2
5. Cover pot and cook, stirring occasionally, for 20 minutes.
6. 3
7. Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes.
8. 4
9. Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper.
10. 5
11. Just before serving, line a plate with paper towels.
12. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking.
13. Add shallots and fry until golden, about 5 minutes. Sprinkle shallots over soup and serve.
Nutrition Information:
covered percent of daily need
