After unseasonably warm temperatures, it’s finally feeling like Fall in the Bay Area. One of my
favorite ways to stay warm, healthy and strong during this time of year is by eating nutrient
dense soups as often as possible. I’ve recently come across an extremely simple yet stunningly
delicious recipe in one of my favorite cookbooks, Food52’s Genius Recipes, 100 Recipes that will
change the way you cook, and wanted to share it with you.
This soup is for you if…
You’re anticipating the inevitable holidaze hangover and need a little support with (decidedly
delicious) detoxification.
You’re looking for a way to magically transform that head of cauliflower sitting, sad and
neglected, in the bottom drawer of your fridge.
You’ve recently given up dairy and are desperately and overwhelmingly missing that smooth
velvety taste of cream.
Intrigued? Good. Now don’t run when I tell you that the ingredients are just cauliflower, onion,
olive oil and water. Because when mixed together as master chef Paul Bertolli (of Chez Panisse
and Oliveto) has designed, the taste is phenomenal. Please give it a try and let us know what
you think!
Cauliflower Soup
From Paul Bertolli
Serves 8
3 tablespoons olive oil
1 medium onion, sliced thin
1 pound 6 ounces very fresh cauliflower, broken into florets
Salt
5 ½ cups hot water
Extra-virgin olive oil
Freshly ground black pepper
1. Warm the olive oil in a heavy-bottomed pot. 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 ½ cup of the water. Raise the heat slightly, and
cover the pot tightly. Stew the cauliflower for 15-18 minutes, or until tender. Then add
another 4 ½ cups of hot water, bright 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 the remaining ½ cup hot water. Reheat the soup. Serve hot, drizzled
with a thin stream of extra-virgin olive oil and freshly group black pepper.
Enjoy!