Cauliflower Soup With Parmesan Crisps

1. 1

   Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper.

2. 2

   Heat butter and oil in a large saucepan on medium heat. Saute onion 1-2 mins.

3. 3

   Reserve 8 florets; add remaining cauliflower and milk to pan. Bring to a boil. Reduce heat to low; simmer, covered, for 15-20 mins until tender.

4. 4

   Blend until smooth with an immersion blender or in a blender. Season.

5. 5

   Meanwhile for the Parmesan crisps, sprinkle Parmesan cheese into 4 rounds on prepared pan. Bake for 6-8 mins until melted and golden. Cool.

6. 6

   Cook reserved florets in small saucepan of boiling water 2-3 mins until just tender. Drain and place 2 florets in each serving bowls. Ladle soup into bowls. Top with a Parmesan crisp and almonds. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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