Cauliflower Soup by Paul Bertolli

CC#1 introduced us to this quite famous, extremely simple but inexplicably delicious cauliflower soup recipe from a chef who ran Chez Panisse. It is actually made with five ingredients, including salt. And no chicken stock required. Definitely a keeper! BTW: The picture of the soup is darker because I threw in some roasted cauliflower. If you follow the recipe, the color should be creamy white.

Ingredients:

• 3 tbsp olive oil (not extra virgin)

• 1 head cauliflower, broken into florets

• 1 medium to large onion, sliced thin

• 6 cups water

• Salt to taste

Instructions:

• Sweat sliced onion over low heat in olive oil for 15 minutes (without browning) in soup pot

• Add cauliflower florets, some salt (1 tsp), and 1/2 cup water to pot

• Raise the heat, cover pot, and cook for 20 minutes until softened

• Add 4 1/2 cups of hot (or boiling water) to the pot, bring to a simmer, and cook for 20 more minutes (covered)

• Purée soup either with a handheld blender in soup pot or using a standalone blender

• Thin with more water to the desired texture

• Adjust salt to taste

• Serve warm or cold with a few grinds of black pepper and a drizzle of EVOO