Prepare a delicious, homemade soup for those chilly autumn nights in 30 minutes or less.
I enjoy Parmesan peppercorn salad dressing, and have even used it to marinate chicken, but I don’t buy it often because store-bought salad dressings often have frightening ingredient labels. Then the annoyingly endless commercials for Red Lobster’s all-you-can-eat Parmesan peppercorn shrimp got me thinking about trying to come up with my own Parmesan peppercorn recipe, and this soup is the result. It’s creamy from the Parmesan, buttery from the ghee, and perfect for the chilly weather we’ve had in New Jersey lately. It’s so simple and easy to make too. Even on busy nights, you can have a hot bowl of homemade soup in less than 30 minutes.
Ingredients
- 1 head cauliflower (about 2 lbs), cut into florets
- 2 cups Parmesan cheese, shredded
- 2 cups whole or 2% milk
- 2 cups chicken broth
- 1 cup Spanish onion, chopped
- 2 tbsp ghee (or butter)
- 1 1/2 – 2 1/2 tsp black pepper
- Salt to taste
- Bread for serving (optional)
Method
Melt ghee in a soup pot. Add onion, and cook on low to medium flame until onion is soft (about 5 minutes).
Add cauliflower, broth, milk, and black pepper (I recommend starting with 1 1/2 tsp and then adding more, to 2 1/2 tsp, to taste). Cover and cook until cauliflower is cooked through.
Blend soup in small portions until it is smooth. Let soup cool for 2-3 minutes, and then add Parmesan cheese and mix well. If you add the Parmesan cheese too soon, while the soup is piping hot, it will clump together instead of melting smoothly.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.