Cauliflower Mushroom and Parmesan Soup
(17 Jul 2017)

Cauliflower Mushroom and Parmesan Soup

Cauliflower Mushroom and Parmesan Soup

Recipe by Jason Whitehead
 
1 onion, finely chopped
3 cloves of garlic, chopped
1 tbsp butter
1 tbsp extra virgin olive oil
1 sprigs of rosemary, leaves removed
1 bay leaf
250g cauliflower, broken into florets
250g brown mushrooms, sliced
500ml chicken or veggie stock
200ml cream
80g parmesan cheese, finely grated
Salt & pepper to taste
Chopped chives to garnish
 
Gently sauté onions and garlic in your butter and olive oil until translucent.
Add your rosemary and chopped mushrooms, and sauté for another two to three minutes.
Then pop in your cauliflower, bay leaf and stock, simmer until your cauliflower is cooked through.
Add your cream and 50g of the parmesan, and season to taste.
Blend and garnish with remaining parmesan and chives.

 

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