Cauliflower Soup

Cauliflower Soup
A smooth, creamy cauliflower soup for cold days.
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Ingredients
  1. 1 medium head of cauliflower, trimmed and roughly chopped
  2. 1/2 cup heavy cream
  3. 1/2 cup diced shallot
  4. 1 TBSP butter (or olive oil)
  5. 4 medium cloves of garlic (pressed through a garlic press or 'squozen' as I call it)
  6. Ground black pepper (to taste)
  7. Kosher salt (to taste)
  8. Electric Mixing wand ('the Kraken')
  9. Enough chicken stock or vegetable stock to boil in a medium sauce pan
  10. Ground coriander
  11. 1 tsp Mesquite liquid smoke
  12. Ground smoked Hungarian paprika (optional)
  13. 1/2 cup grated Parmesan cheese
Instructions
  1. Fill the saucepan with stock and set it to boil. Once it boils, toss in the cauliflower and cook until very soft (about ten minutes)
  2. Drain the cauliflower, reserving the liquid.
  3. Return the the cauliflower to the saucepan
  4. RELEASE THE KRAKEN! (when the cauliflower has been liquefied, drain it again, reserving the liquid and add this liquid to the stock set aside in step 2.
  5. Pour the cauliflower into a separate bowl and rinse the saucepan, returning it to a medium heat.
  6. Add the butter (or olive oil) the shallots and garlic, and allow to sweat about 3 minutes, stirring to avoid browning.
  7. Add the cream and simmer to reduce by half (about ten minutes) stirring with a whisk.
  8. Return the cauliflower to the pan, stir, add pepper, liquid smoke and coriander
  9. UNLEASH THE KRAKEN! (adding reserved stock along the way if needed. you probably won't)
  10. Once the mixture is silky smoove, allow to bring to a simmer and add the cheese
  11. Cook on medium heat stirring occasionally, don't let it stick or burn
  12. Garnish with a pinch of smoked paprika and serve with grilled cheese sandwiches.
The Crabby Chef https://zomgsustenance.com/