Cauliflower Soup With Parmesan Crisps

• 4 tbsp (1/2 stick) butter
• 1 tbsp olive oil
• 1 None onion, chopped
• 1 lb cauliflower, cut into florets
• 3 cups milk
• 1/3 cup grated Parmesan cheese
• 1/3 cup sliced almonds, toasted
• None None Crusty bread, to serve

1. Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper.
2. Heat butter and oil in a large saucepan on medium heat. Saute onion 1-2 mins.
3. Reserve 8 florets; add remaining cauliflower and milk to pan. Bring to a boil. Reduce heat to low; simmer, covered, for 15-20 mins until tender.
4. Blend until smooth with an immersion blender or in a blender. Season.
5. Meanwhile for the Parmesan crisps, sprinkle Parmesan cheese into 4 rounds on prepared pan. Bake for 6-8 mins until melted and golden. Cool.
6. Cook reserved florets in small saucepan of boiling water 2-3 mins until just tender. Drain and place 2 florets in each serving bowls. Ladle soup into bowls. Top with a Parmesan crisp and almonds. Serve with crusty bread.

butter, olive oil, onion, cauliflower, milk, parmesan cheese, almonds, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/23026 (may not work)