Prep time: 10 minutes
Cook: 20 minutes
Yield: 12 - 4 ounce small bowls
6 cups water
1 large head of cauliflower, cut into florets
1 onion, chopped
4 large cloves of garlic, minced
1 cup heavy whipping cream
1 teaspoon sea salt
1 teaspoon black pepper
½ bunch fresh parsley
1 tablespoon extra-virgin olive oil plus extra to drizzle on top
Add water and cauliflower florets to a large soup pot.
Add onion, garlic, sea salt, and black pepper & bring to a simmer on medium/high heat for about 15 minutes. The cauliflower should be soft.
Carefully blend the hot mixture in batches using a blender or an immersion blender adding the cream. Taste for salt. Top with fresh parsley and olive oil & Gouda & Garlic Butter Crispbread olive oil pieces (or your favorite Primizie crispbread) before serving.