Oh, cauliflower. How I have tried to like it but every time I cook it the vegetable ends up tasting like punishment and sadness. I just couldn't get it right, well...until now! I was making it too complicated. This simple soup is not only tasty and healthy, but it is quick to prepare. Enjoy it with a cold winter's night and a buttery Chardonnay.
- 1 medium sweet onion
- 1 head very fresh cauliflower
- 5 cups water
- Salt to taste
- Extra virgin olive oil
- Ground black pepper
1. Remove the cauliflower's outer leaves and compost them. Slice the head in half and trim away any parts of the stem that are woody (also compost this). Break the two halves into florets as shown below.
2. Trim and dice the sweet onion.
3. Add the chopped onions along with enough olive oil to coat to a large sauce pot and cook them for about 5 minutes over a medium-high heat. You want them to be translucent but not brown.
4. Add the cauliflower and about half of the water to the pot, and bring it to a low simmer. Cook covered for about 15 minutes or until the cauliflower is just tender.
5. Puree the cauliflower-onion mixture in small batches or with a hand blender, until it is creamy.
6. Transfer the soup back to the soup pot and salt to taste. Use the remaining water to thin the soup your desired consistency.
7. Bring the soup to a low simmer and then remove it from the stove. Finish it with olive oil and some fresh pepper and serve.
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