This weekend was extremely cloudy and depressing and for most of it I was lost in a haze of unfocused drunkness, but one good thing that came out of it all was this soup that I made in an attempt to warm my frigid soul! I thought it would be plain and gruel-ish but it actually came out pretty flavorful with the addition of only cumin and garlic. Oh, and Parmesan obviously. And butter...
Butter Count: 4 Tbsp
4 Tbsp butter
2 heads cauliflower, chopped
1 Tbsp Cumin
2 large cloves garlic, minced and divided
4 cups chicken stock
1 cup Parmesan, grated
1. Melt the butter over high heat in a large pot. Add the cauliflower, cumin, and 1/2 of the minced garlic. Stir to combine thoroughly and continue cooking about 2 minutes, until the cauliflower just begins to soften.
2. Add the chicken stock and bring to a boil. Lower to a simmer and cook about 10 minutes until the cauliflower is cooked. Add the remaining 1/2 minced garlic.
3. In batches, transfer the soup ingredients to a blender and blend until completely smooth. Return the ingredients to the pot.
4. Stir in the Parmesan while the soup is still hot.