Cauliflower Soup with Crispy Shallots

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

1. Warm the olive oil in a large soup pot over medium low heat. Stir in the onion, garlic, celery, thyme, 1/2 teaspoon salt, and a few turns of black pepper. Put the lid on and cook for 20 minutes, giving everything an occasional stir.
2. Add the cauliflower and chicken broth. Bring the soup up to a boil, then lower the heat and let it simmer for 20 minutes, until the cauliflower is tender enough to pierce with a fork.
3. Blend the soup with an immersion blender, or transfer it to a food processor, and purée until smooth. Taste and adjust with salt and pepper.
4. Right before serving, set a paper towel-lined plate nearby. Heat the vegetable oil in a high-rimmed saucepan until it is very hot but not smoking. Add the shallots and fry until they turn golden, about 5 minutes. Scatter the crispy shallots over the soup and serve.