Paul Bertolli's cauliflower soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Paul Bertolli's cauliflower soup calories by ingredient


Introduction

http://food52.com/recipes/15247-paul-berto
lli-s-cauliflower-soup BEST cauliflower soup I've had in my life! http://food52.com/recipes/15247-paul-berto
lli-s-cauliflower-soup BEST cauliflower soup I've had in my life!
Number of Servings: 4

Ingredients

    1
    tablespoons olive oil
    1
    medium onion (6 ounces), sliced thin
    1
    head very fresh cauliflower (about 1-1/2 pounds), broken into florets
    Salt, to taste
    5 1/2
    cups water, divided
    Extra virgin olive oil, to taste
    Freshly ground black pepper, to taste

Directions

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.