Roasted Cauliflower Fennel Soup with Parmesan Crisps

Here's our 2nd day of Fall Soups from Marcia Selden Catering. Our roasted cauliflower fennel soup feels decadent and rich, but there's actually no cream in it! You can make it completely vegetarian by substituting vegetable stock for chicken stock. Take a picture of your soup and share it with us! #fallsoup

Soup Tip #2- Keep leftover rinds of Parmesan in your freezer, and add them to your soup while cooking for the perfect added seasoning.

Roasted Cauliflower Fennel Soup with Parmesan Crisps

1 large fennel bulb, chopped (2 C.)
1 large head cauliflower, chopped (4C.)
2 shallots, thinly sliced
1 Tbs. truffle salt
Olive oil
2 garlic cloves, minced

6 C. chicken or vegetable stock
Sea salt and black pepper
Zest from 1 lemon
1 baguette, sliced into 1” thick pieces
½ C. freshly grated Parmesan


Directions:
Preheat oven to 350 degrees F.

Arrange shallots, fennel and cauliflower on a sheet pan, drizzle with olive oil and truffle salt and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside.

Add 1 Tbs. olive oil to a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the roasted vegetables and chicken stock and bring to a boil, reduce heat and simmer for 20 minutes.

While the soup cooks, lay baguette slices on a cookie sheet and add 1 tsp. of grated Parmesan cheese to each slice of bread. Bake for 3-4 minutes or until cheese has melted and begun to turn golden brown. Let cool completely before using.

Puree soup by using an immersion blender or transferring to a regular blender. (If using a regular blender, use caution and blend in small batches as the steam can cause the lid to blow off.) Season to taste with kosher salt and pepper, serve with a small pinch of lemon zest, a drizzle of olive oil and a Parmesan crisp. — at Marcia Selden Catering & Event Planning.