The first course of dinner was a roasted cauliflower soup with parmesan crisps and chive oil. The soup is a simple puree that can be done with so many seasonal vegetables. And the parmesan crisps are a neat trick to have in your culinary back pocket. enjoy.
Cauliflower Soup Serves 4
1 head cauliflower, separated in to medium size pieces 1 onion, diced 3 c chicken stock ¼ c heavy cream 3 sage leaves salt and pepper
Boil cauliflower florets in chicken stock until soft. Sautee onions separately and add to cauliflower mixture. Add cream, sage salt and pepper and reduce by half. Remove sage leaves and add cream mixture to blender. Puree on high until smooth. Season with salt and pepper, to taste. Garnish with chive oil and parmesan crisp.
Parmesan Crisps Cover a baking sheet with parchment. Place tablespoons of grated parmesan cheese on parchment and spread each out with a spoon into small flat circles. Bake in a 350 degree oven for 5-6 minutes.
Blanch 2 bunches of chives, Dry on paper towels. Blend in a blender with 1 cup of good olive oil. Strain through a fine sieve.