This Cheesy Cauliflower Soup is swirled with asparagus pesto and topped with grated cheese. Helloooo delicious!
Clean, trim, and separate your cauliflower into large florets. Blanch diced potato and cauliflower chunks for approx 15-20 minutes in shallow, boiling water. I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! Once the cauliflower is tender, remove from heat and strain in a colander. Halt the cooking process by rinsing with ice cold water or plunging florets in a bowl of ice water.
Garnish with parsley and red pepper flakes if desired.
Any homemade or store-bought pesto will work but the asparagus pesto? Flipping delicious! Use the leftover pesto for topping pasta, paninis, flatbread pizzas, and even swirled into quiche. It's also freezer-friendly!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Cheesy Cauliflower Soup with Asparagus Pesto https://peasandcrayons.com/2012/12/cheesy-cauliflower-soup-with-asparagus-pesto.html