A former chef at the Berkeley foodie mecca, Chez Panisse, has posted this cauliflower soup recipe that will be just the ticket. Cauliflower is at its peak season now -- vendors at our Findlay Market have lovely, home-grown heads this weekend -- and this recipe has a blessedly short ingredient list.
Give it a try, even if you have to get your ingredients at the supermarket!
Recipe: Paul Bertolli's Cauliflower Soup
3 T olive oil
1 medium onion, thinly sliced
1 large, fresh head cauliflower, broken into florets
Salt, to taste
5 1/2 cups water, divided
Olive oil and pepper, to taste
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, purée 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.