Paul Bertolli's cauliflower soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1tablespoons olive oil1medium onion (6 ounces), sliced thin1head very fresh cauliflower (about 1-1/2 pounds), broken into floretsSalt, to taste5 1/2cups water, dividedExtra virgin olive oil, to tasteFreshly ground black pepper, to taste
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. 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 uncovered. 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. 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.
Serving Size: makes 4 servings divided evenly
Number of Servings: 4
Recipe submitted by SparkPeople user MRS.CARLY.
Serving Size: makes 4 servings divided evenly
Number of Servings: 4
Recipe submitted by SparkPeople user MRS.CARLY.
Nutritional Info Amount Per Serving
- Calories: 99.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 64.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 5.8 g
- Protein: 4.8 g
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