Creamy cauliflower and potato soup with parmesan crisps
Ingredients • 2 tablespoons olive oil • 1 leek, trimmed, halved, washed, sliced • 2 garlic cloves…
Ingredients
• 2 tablespoons olive oil
• 1 leek, trimmed, halved, washed, sliced
• 2 garlic cloves, crushed
• 1/3 cup dry white wine
• 2 medium (375g) sebago potatoes, peeled, roughly chopped
• 4 cups chicken stock
• 1 head (950g) cauliflower, cut into florets
• 1/3 cup reduced-fat cooking cream
• Parmesan crisps
• 1/2 cup finely grated parmesan cheese
• 1/2 teaspoon plain flour
Method
1. Make crisps Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine parmesan and flour in a bowl. Sprinkle, in a thin layer, over centre of prepared tray. Bake for 2 minutes or until cheese is melted and golden. Cool on tray. Break into pieces.
2. Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 8 to 10 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook, stirring, for 5 minutes or until almost evaporated.
3. Add potato, stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until potato starts to soften. Add cauliflower. Simmer, stirring occasionally, for 10 to 15 minutes or until cauliflower and potato are just tender. Remove from heat. Blend until smooth.
4. Stir cream into cauliflower mixture. Place over medium-low heat. Cook, stirring occasionally, for 6 minutes or until heated through (don't boil). Season with pepper. Serve with crisps.
