Chestnut Cauliflower Soup With Parmesan And Black P

Name: Chestnut Cauliflower Soup With Parmesan And Black Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 2 large shallots or 1 yellow onion; 1 head cauliflower, chopped or crushed into small pieces; Kosher salt and freshly ground black pepper; 1/4 cup sherry vinegar; 1 quart vegetable broth; 2 cups (approximately 450 g) peeled and roasted chestnuts; 1/4 cup vermouth; 1 bay leaf; Few sprigs thyme; 1 cup water; 1/2 cup ground Parmesan; 1 1/4 cups heavy cream; More black pepper-start with 1/2 teaspoon and add more to taste

Servings: persons

Olive oil
2 large shallots or 1 yellow onion
1 head cauliflower, chopped or crushed into small pieces
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
1 quart vegetable broth
2 cups (approximately 450 g) peeled and roasted chestnuts
1/4 cup vermouth
1 bay leaf
Few sprigs thyme
1 cup water
1/2 cup ground Parmesan
1 1/4 cups heavy cream
More black pepper-start with 1/2 teaspoon and add more to taste

1
In a large soup pot over medium high heat, add 2 tablespoons olive oil. When the olive oil is shimmering, add the onions and garlic and saute for about 5 minutes. Add the cauliflower and season with salt and pepper. Cook for 15 minutes or until cauliflower is tender and the onions are soft. Add the sherry vinegar and deglaze the pan. Add the vegetable stock and simmer 30 minutes. Using a handblender, puree until smooth.
2
Meanwhile, heat 2 tablespoons olive oil in a large saute pan. Add the chestnuts, season with salt and pepper, and saute a few minutes minutes. Add the vermouth, bay leaves, and thyme, and reduce halfway. Remove herbs and puree with a cup of water or more until smooth. (It can be a bit chunky and thick here, no worries.)
3
Stir the parmesan into the cauliflower puree, and then mix the two purees together. Add the cream and the pepper, a few big pinches of salt, and puree. Taste and adjust seasoning.
4
Serve with a sprig of thyme and a few grinds of black pepper on top as garnish.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil, 2 large shallots or 1 yellow onion, 1 head cauliflower, chopped or crushed into small pieces, Kosher salt and freshly ground black pepper, and more.

Yes, Chestnut Cauliflower Soup With Parmesan And Black Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut Cauliflower Soup With Parmesan And Black Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions