Cauliflower and Parmesan Soup with Gremolata
Ingredients
- 2-3 cup extra virgin olive oil
- 1 cauliflower, trimmed, cut into small florets
- 2 small potatoes, peeled, chopped into 2cm pieces
- 1 celery stalk, finely chopped
- 1 leek, white part thinly sliced
- 2 garlic cloves, pressed
- 4 cups vegetable stock
- 3 cups milk
- 1 parmesan rind
- 1 ½ cups finely grated parmesan
Gemolata
- ¾ cup flat-leaf parsley leaves
- 1 garlic clove
- Zest of 1 lemon
Method
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.
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.
3. Turn off heat and discard parmesan rind.
4. Stir in grated parmesan and transfer to a blender (or use a stick blender) and blitz until very smooth. Season with salt and pepper
5. To make gremolata oil, place parsley, garlic and lemon zest on a chopping board and finely chop all together. Place mixture in a small bowl and add remaining 1/3 cup oil.
6. Season and stir to combine.
7. Divide soup among serving bowls, spoon over gremolata oil and scatter with micro parsley and a big grind of pepper.