Cauliflower Soup with Crispy Chicken Croutons and Roasted Shallots

Rivi Bard Rivi Bard
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This rich and creamy soup is always a winner. The croutons and roasted shallots really bring it up a notch! If you don’t use cauliflower on Pesach, don’t turn the page; we have a swap for you!

2h 5
Easy Gluten Free No Refined Sugar Passover Meat

Directions

Prepare the Soup

  1. In a pot, heat the oil. Add onions and sauté over low heat until translucent. Add cauliflower, potatoes, garlic, salt, and pepper. Cook for another 10 minutes.

  2. Add eight cups water, bring to a boil, and cook on low for 30 minutes, or until everything is soft. Blend with an immersion blender and stir in another 4–6 cups water, depending on how thick you like your soup. Set aside.

Prepare the Chicken Croutons

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and place the chicken skin on it. Bake until crispy, about 20–30 minutes, tossing occasionally.

Prepare the Shallots

  1. Reduce oven temperature to 275 degrees Fahrenheit and line a baking sheet with parchment paper. Cut shallots in half vertically and place them on the baking sheet.

  2. Drizzle with oil and sprinkle with salt and pepper. Bake for 40

    minutes, until golden.

Credits

Notes:
Cut the cooking time: Cooking the vegetables in less water (adding the rest after cooking), as directed here, cuts your cooking time in half!

Pesach swap: If you don’t use cauliflower on Pesach, you can replace it with 3.25 pounds Jerusalem artichokes (in this case, omit the potatoes). Cook for one hour instead of 30 minutes.

Description:
Photography and Styling by Yossi and Malky Levine

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