Vegetables

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Cauliflower Soup
  • Cauliflower
  • Vegetables
Cauliflower Soup Serves:   6
(serving size: 1 cup)

  • Prep Time:   30 minutes
  • Cook Time:   30 minutes
  • Total Time:   1 hour

Ingredients

3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower, about 1-1/2 pounds
Salt, to taste
5 1/2 cups hot water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

Directions

Heat the olive oil in a heavy pan. Saute the onion in the olive oil over low heat without letting it brown for 15 minutes. This is called "sweating".

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 the cauliflower is tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook uncovered for another 20 minutes.

Purée the soup in a blender (you'll have to work in batches) to a very smooth, creamy consistency. Let the soup stand for 20 minutes. 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.

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