Cauliflower and parmesan soup with gremolata oil
serves
4
Cauliflower and parmesan soup with gremolata oil
“When you finish a wedge of parmesan, tuck the rind away in the fridge to use for flavouring soups like this” – Silvia Colloca
Ingredients (12)
- 2/3 cup (160ml) extra virgin olive oil
- 1 cauliflower, trimmed, cut into small florets
- 2 small potatoes (about 300g), peeled, chopped into 2cm pieces
- 1 celery stick, finely chopped
- 1 leek (white part only), thinly sliced
- 2 garlic cloves, crushed, plus 1 extra whole garlic clove
- 4 cups (1 litre) vegetable or chicken stock
- 3 cups (750ml) milk
- 1 parmesan rind, plus 1½ cups (90g) finely grated parmesan
- ¾ cup flat-leaf parsley leaves
- Pared zest of 1 lemon
- Young parsley plus chilli flakes, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat half the oil in a large heavy-based saucepan over medium-high heat. Add cauliflower, potato, celery, leek and crushed garlic, season and cook for 7 minutes, stirring regularly.
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2.Add stock, milk and parmesan rind, bring to the boil, reduce to a simmer and cook, stirring regularly, for 20 minutes or until vegetables are soft. Turn off heat and discard parmesan rind. Stir in grated parmesan and transfer to a blender (or use a stick blender) and blitz until very smooth. Season.
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3.Meanwhile, to make gremolata oil, place parsley, remaining garlic clove and lemon zest on a chopping board and finely chop all together. Place mixture in a small bowl and add remaining 1/3 cup (80ml) oil. Season and stir to combine.
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4.To serve, divide soup among serving bowls, spoon on gremolata oil and scatter with parsley and a pinch of chilli flakes.
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