Provided by Gaby Dalkin
Categories appetizer
Time 1h15m
Yield about 24 shooters or 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
- Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
- Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
- Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
- Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Daniels
[email protected]I made this soup last night and it was a hit! My husband and kids loved it. I will definitely be making it again.
SAMEER Noor
[email protected]This soup was delicious! I made it for my family and they all loved it. I will definitely be making this soup again.
Yacine Yacine
[email protected]This soup was amazing! The cauliflower gave it a great texture and the cheddar cheese made it so flavorful. I will definitely be making this soup again.
MD Nobir Hossain
[email protected]This soup was easy to make and it turned out great! I used a food processor to chop the cauliflower and it made the soup extra creamy. I also added a bit of cayenne pepper to give it a little bit of a kick. I will definitely be making this soup again
Bishnu Sah
[email protected]This soup was delicious! I made it for my family and they all loved it. The cauliflower gave the soup a great creamy texture and the cheddar cheese added a nice sharp flavor. I will definitely be making this soup again.