Genius Cauliflower Soup From Paul Bertolli
★★★★★
PREP TIME
7 minutes
COOK TIME
1 hour 13 minutes
SERVES
8
Ingredients
3 tablespoons
olive oil
1
medium onion (6 ounces), sliced thin
1
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
5 1/2 cups
water, divided
Instructions
- Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
- Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
- Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
- Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
