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olive oil onion head very fresh cauliflower salt hot water extra-virgin olive oil freshly ground black pepper
Viewed: 39 - Published at: 9 years agoIngredients
- 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
Method
- 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. 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.
- 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.
- 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.
