All you need, one cauliflower, one onion, one garlic clove, a little butter and olive oil, salt and pepper; and water. See...simplicity itself.
I am not usually a fan of cauliflower but the gift of a beautiful head of cauli, bio dynamic at that, from friends was just too beautiful. This soup, despite the few ingredients, is full of flavour, cauliflower flavour, and you can just feel it nourish both body and soul.
3 tbsp olive oil
2 tbsp butter
1 medium onion, thinly sliced
1 garlic clove
1 large cauliflower, broken into florets
5 cups water, divided
White pepper, you could use black pepper, and I usually like those peppery black flecks, but today I was aiming for pure.
Extra virgin olive oil, to taste
Add the butter and olive oil to a large saucepan and heat over a medium heat. It needs to be large enough to take all the cauliflower comfortably. Reduce the heat and add the onion and the garlic clove. Season with a pinch of salt and heat over a low heat for about 15 minutes, we are looking for translucent and soft with no browning so the lower the heat the better.
Add the cauliflower florets, 1 cup of water and increase the heat to medium low. Cover the pot with a tight fitting lid and let the cauliflower cook for 15 - 20 minutes until it is tender. Add the rest of the water and cook for a further 15 minutes.
Puree the soup in batches until you have a smooth creamy consistency. Taste and season with salt and pepper. The soup will thicken as it cools so just add a little water when you reheat it, or none at all if you like it thick. To serve drizzle with a little extra virgin olive oil and a sprinkling of freshly ground black pepper.
Tasty and satisfying. The perfect post holiday feasting bowl and the prelude to a relaxing afternoon, I have been taking advice from the experts...
And on that note I wish you all a very happy and safe 2012 that is filled with love, laughter and of course good food!
If you like this you might like this Herb Soup - a bowl of green goodness.
One Year Ago Asian Chilli and Lime Beef Salad