Cream of Roasted Aged Parmesan & Cauliflower Soup

Cream of Roasted Aged Parmesan & Cauliflower Soup

Chef Tosses Fresh Cauliflower Florets in Oil, His House Rub, and Fresh Garlic before Gently Roasting to develop those Deep Savory Flavors.  He then Adds Body to the Soup with a few Handfuls of Mirepoix (Onions, Carrots and Celery), Fresh Thyme, House Vegetable Stock, Heavy Cream and Roasted Garlic.

Chef Simmers the Toasted Cauliflower and all other ingredients until Soft, then Purees and Then Strains the Soup.  Finishing with a few Cups of Freshly Grated Aged Parmesan

**Full Vegetarian Preparation on this soup, no chicken or beef stock is used, House Vegetable Stock and Cream Make Up the Base.  Also we do not use Roux’s or artificial thickening Agents in our Soups, only Reduction Techniques and the Natural Starchiness of Pureed Veggies 🙂

220 Calories / 17g Fat / 11g (Net 8) Carbs / 6g Protein Per Serving

*Macros based on 1 Serving which is 8oz, half the pint (16 oz) Size – double for Dinner Size (Full Pint).

Sold by the pint.