Sort ingredients
javellina
QR Code
Listen
Pdf
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 ½ 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 ½ 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 (or use an immersion blender). Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with ½ cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.