Cauliflower Soup with Parmesan Crisps

I used to avoid to cook with cauliflower because I didn't think it's tasty.  Lately, I found out that cauliflower can be an excellent vegetable to cook with when using tasty spices.  This soup use very simple ingredients and the flavor was excellent! If you don't want your soup to be too creamy, you can  skip the Parmesan cheese and the soup still tasted very good.

Ingredients
Soup
* 1 head cauliflower
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 quart low-sodium chicken stock 
* 1/2 cup finely grated Parmesan
* Salt and freshly ground black pepper

Crisps
* 1 cup shredded Parmesan
* Chopped chives, for garnish


Directions
Soup

1) Preheat the oven to 350 degrees F.


2) Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve. 

Parmesan crisps

1) Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.