Paul Bertolli’s Cauliflower Soup
I had a head of cauliflower, it’s getting cold outside and I wanted some soup but it had to be very simple. I found this recipe on Food52, I had run out of stock vegetable or chicken and couldn’t run to the store, was waiting for a delivery and when I saw how easy this soup was and the list of ingredients is minimal I knew this was what I would make. This is part of the Food52 Genius collection, it is genius in it’s simplicity and tasting it you would never know just how easy it is to make. It would be an elegant addition to any meal, your guests will be impressed. As it is this recipe is vegan, no dairy or animal products at all. Of course I added a couple of tbs of butter to mine, just because I like butter but this is completely optional and unnecessary. The soup is delicious as is.
- 3 tablespoons olive oil
- 1 medium onion (6 ounces), sliced thin
- 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
- 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.