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Cauliflower Soup with Crispy Shallots Recipe

Cauliflower Soup with Crispy Shallots Recipe
  • Meal

    Soup

  • Cusine

Ingredients

2 tablespoons olive oil

4 cloves of garlic, thinly sliced

1 large onion, roughly chopped

3 stalks celery, thinly sliced

1 tablespoon chopped fresh thyme

1/2 teaspoon salt plus more to taste

Pepper

1 large head cauliflower, cut into florets

6 cups chicken broth

3 large shallots, thinly sliced

1 cup vegetable oil

Directions

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. Cover pot and cook, stirring occasionally, for 20 minutes. Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes. Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper. 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.