How-To-Make Cauliflower Soup
It’s a very delicate soup with minimal ingredients: one large cauliflower cut into florets, one large onion thinly sliced, 4 cups of hot water, a generous pinch of salt (1/2 teaspoon or more to taste) and some white or black pepper. If you wish, you can add a swirl of olive oil or melted butter with some black pepper just before serving.
3 tablespoons olive oil
1 large thinly sliced onion
1 large head cauliflower (approx 1 kg/2 lbs) cut into small florets
120ml/g or ½ cup boiling water
900ml/g or 3 ½ cups boiling water (to add when cauliflower is tender)
½ teaspoon salt (or a bit of chicken bouillon granules)
Sweat the sliced onion over low heat in 3 tablespoons olive oil for about 15-minutes until soft.
Toss in the florets, add 1/2 cup hot water from the total 4 cups, clap the lid on the pan tightly and simmer 20-minutes until cauliflower is tender. Turn on the kettle and heat the remaining 3-1/2 cups of water, and then pour it into the pot, simmer *UNCOVERED* for 20-minutes.
Purée with a hand-blender until smooth. Allow to sit for 15-20 minutes, as it will thicken slightly as it sits. Rewarm and serve, adding a swirl of olive oil or melted butter with some black pepper.
Based on Paul Bertolli’s recipe