Don't fix it if it isn't broken. And this recipe isn't broken. So let your inner gourmet goddess take the day off while you make this soup the way it's written below. Guys, yeah I assumed women are reading this, but even though you're not a woman, the same instructions apply.
I've adapted this from Paul Bertolli's recipe from Cooking by Hand. I say adapted because I usually add less water since I like my soup slightly thicker. Other than that, I don't change it. It's really important not to over-heat the olive oil, and not to let the onions brown at all. Browned onions are tasty but not right now.
I really think the first time you have this soup keep the garnishes light... a drizzle of olive oil and some freshly ground toasted pepper is really all you need. And perhaps when you're on your second bowl, add in a dash of nutmeg or truffle butter. Because cauliflower loves nutmeg and truffles... sparingly.
I simply love this soup just on its own. But if you want, serve this with a hunk of good bread or a parrano grilled cheese for a party in your mouth!
Cauliflower Soup
Makes: 4 main, 8 first course servings
- 3 tbsp olive oil
- 1 medium white or yellow onion, sliced thin
- 1 head white cauliflower (about 1-2 lbs), broken into florets
- 2 tsp good quality salt
- 4-1/2 cups water, heated
- 1 tsp extra virgin olive oil per serving, for 4 servings. For 8 servings, use 1/2 tsp per serving to garnish the soup before eating.
- Freshly ground regular or toasted black pepper, to taste
- Additional salt, to taste
1. Warm - not over-heat - the olive oil in a heavy-bottomed pan. If the oil starts smoking, it's burnt and you have to start over with a clean pan.
2. Sweat the onion in the olive oil over low heat without letting it brown. At medium low this will take around 15 minutes.
3. Add the cauliflower and 1/2 cup hot water.
4. Raise the heat slightly to medium, cover the pot tightly and cook the cauliflower for 15 minutes, or until tender.
5. Then add the other 3-1/2 cups hot water and salt. Bring to a low simmer and cook an additional 15 - 20 minutes uncovered. Make sure the cauliflower is really tender at this point.
6. In batches, blend the soup to a smooth, creamy consistency. Let the soup stand for 20 minutes to let it thicken slightly.
7. Before serving, thin the soup with 1/2 cup hot water if required.
8. Reheat the soup and serve hot, drizzled with the extra-virgin olive oil and freshly ground black pepper.
I've adapted this from Paul Bertolli's recipe from Cooking by Hand. I say adapted because I usually add less water since I like my soup slightly thicker. Other than that, I don't change it. It's really important not to over-heat the olive oil, and not to let the onions brown at all. Browned onions are tasty but not right now.
I really think the first time you have this soup keep the garnishes light... a drizzle of olive oil and some freshly ground toasted pepper is really all you need. And perhaps when you're on your second bowl, add in a dash of nutmeg or truffle butter. Because cauliflower loves nutmeg and truffles... sparingly.
I simply love this soup just on its own. But if you want, serve this with a hunk of good bread or a parrano grilled cheese for a party in your mouth!
Cauliflower Soup
Makes: 4 main, 8 first course servings
- 3 tbsp olive oil
- 1 medium white or yellow onion, sliced thin
- 1 head white cauliflower (about 1-2 lbs), broken into florets
- 2 tsp good quality salt
- 4-1/2 cups water, heated
- 1 tsp extra virgin olive oil per serving, for 4 servings. For 8 servings, use 1/2 tsp per serving to garnish the soup before eating.
- Freshly ground regular or toasted black pepper, to taste
- Additional salt, to taste
1. Warm - not over-heat - the olive oil in a heavy-bottomed pan. If the oil starts smoking, it's burnt and you have to start over with a clean pan.
2. Sweat the onion in the olive oil over low heat without letting it brown. At medium low this will take around 15 minutes.
3. Add the cauliflower and 1/2 cup hot water.
4. Raise the heat slightly to medium, cover the pot tightly and cook the cauliflower for 15 minutes, or until tender.
5. Then add the other 3-1/2 cups hot water and salt. Bring to a low simmer and cook an additional 15 - 20 minutes uncovered. Make sure the cauliflower is really tender at this point.
6. In batches, blend the soup to a smooth, creamy consistency. Let the soup stand for 20 minutes to let it thicken slightly.
7. Before serving, thin the soup with 1/2 cup hot water if required.
8. Reheat the soup and serve hot, drizzled with the extra-virgin olive oil and freshly ground black pepper.
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