Cauliflower Soup With Crispy Shallots Recipe

• 2 tablespoons olive oil
• 4 cloves of garlic, thinly sliced
• 1 large onion, roughly chopped
• 3 stalks celery, thinly sliced
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt plus more to taste
• Pepper
• 1 large head cauliflower, cut into florets
• 6 cups chicken broth
• 3 large shallots, thinly sliced
• 1 cup vegetable oil

1. Heat olive oil in a large soup pot of medium low heat. Add onion, garlic, celery, and thyme, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Cover pot and cook, stirring occasionally, for 20 minutes.
3. Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes.
4. Use an immersion blender or a food processor to puree soup until smooth. Season with salt and pepper.
5. Just before serving, line a plate with paper towels. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking. Add shallots and fry until golden, about 5 minutes. Sprinkle shallots over soup and serve.

olive oil, garlic, onion, stalks celery, thyme, salt, pepper, head cauliflower, chicken broth, shallots, vegetable oil

Taken from www.seriouseats.com/recipes/2011/12/cauliflower-soup-with-crispy-shallots-recipe.html (may not work)