- 2 tablespoons olive oil
- 4 cloves of garlic, thinly sliced
- 1 large onion, roughly chopped
- 3 stalks celery, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt plus more to taste
- 1 large head cauliflower, cut into florets
- 6 cups chicken broth
- 3 large shallots, thinly sliced
- 1 cup vegetable oil
Heat olive oil in a large soup pot of medium low heat. Add onion, garlic, celery, and thyme, 1/2 teaspoon salt, and a few grinds of black pepper.
Cover pot and cook, stirring occasionally, for 20 minutes.
Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes.
Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper.
Just before serving, line a plate with paper towels. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking. Add shallots and fry until golden, about 5 minutes. Sprinkle shallots over soup and serve.