I wasn't well yesterday and after getting over the worst of it I needed something fast and nutritious. I'm a big fan of the Smitten Kitchen blog, and adapted this recipe to my needs.
INGREDIENTS
1 head cauliflower
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 tsp minced garlic
4 cups of chicken stock
1/3 cup finely grated Parmesan (I buy Grand Padano from Fratelli Fresh)
1 cooked chicken breast, shredded
Salt and freshly ground black pepper
METHOD
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
- Heat the olive oil in a large saucepan over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
- Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- Remove from heat and, using a hand held immersion blender, puree the soup
- Add the Parmesan and stir until smooth
- Stir in chicken breast, season with salt and pepper
- Keep warm until ready to serve.
