A creamy, rich soup that tastes just as good as a leftover. The upscale crisp adds a touch of restaurant-style class. If you like a little spice, add ¼ teaspoon of hot paprika to the soup and a sprinkle on top of the cheese before baking the crisps.
Ingredients: Soup 1 head cauliflower, broken into florets 1 quart chicken stock ½ cup fat-free half and half 3 tablespoons sour cream Salt and pepper to taste ½ cup freshly grated Parmesan cheese Parmesan Crisps 6 heaping tablespoons parmesan cheese
PREPARATION: Soup 1. Boil cauliflower florets in chicken stock until tender.
2. Place drained cauliflower, half and half, sour cream, salt and pepper in a blender and allow to cool for 5 minutes. Once blended, return mixture to the pot. (Or use an immersion blender in the pot).
3. Stir in ½ cup Parmesan until melted.
Parmesan Crisps 1. Heat oven to 400°.
2. Line a baking sheet with parchment paper. Spoon heaping tablespoons of cheese onto pan with plenty of room between spoonfuls. Pat cheese down lightly.
3. Bake 3-5 minutes or until golden. Do not over-bake the cheese. Cool before removing and serving.