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Meat
Easy
5 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This rich and creamy soup is always a winner. The croutons and roasted shallots really bring it up a notch! If you don’t use cauliflower on Pesach, don’t turn the page; we have a swap for you!
1/2 cup oil, such as Gefen Cottonseed Oil
2 onions, diced
1 and 1/2 (24-ounce) bags Beleaves Frozen Cauliflower
2 potatoes, cubed
5 cloves garlic
1 teaspoon salt
1/2 teaspoon freshly ground Gefen Black Pepper
14 ounces chicken skin
3 shallots
oil, such as Gefen Cottonseed Oil, to drizzle
salt, to taste
Gefen Black Pepper, to taste
In a pot, heat the oil. Add onions and sauté over low heat until translucent. Add cauliflower, potatoes, garlic, salt, and pepper. Cook for another 10 minutes.
Add eight cups water, bring to a boil, and cook on low for 30 minutes, or until everything is soft. Blend with an immersion blender and stir in another 4–6 cups water, depending on how thick you like your soup. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and place the chicken skin on it. Bake until crispy, about 20–30 minutes, tossing occasionally.
Reduce oven temperature to 275 degrees Fahrenheit and line a baking sheet with parchment paper. Cut shallots in half vertically and place them on the baking sheet.
Drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes, until golden.
Photography and Styling by Yossi and Malky Levine
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