Cauliflower Soup

Name: Cauliflower Soup
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

7 ingredients

1 steps

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

1

{"0":"1. 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.","2":"2. 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.","4":"3. Working in batches, puree 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.","6":"4. 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."}