Cauliflower Soup With Crispy Shallots Recipe

1. 1

   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.

2. 2

   Cover pot and cook, stirring occasionally, for 20 minutes.

3. 3

   Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes.

4. 4

   Use an immersion blender or a food processor to puree soup until smooth. Season with salt and pepper.

5. 5

   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.

* Per serving · 4 servings · Values may vary.