EASY CAULIFLOWER SOUP

cauliflower soup.jpg

This is the easiest soup you'll ever make, but trust me what it lacks in effort is made up for with flavor.  This is my go-to soup when I don't really feel like cooking but want a homemade meal. Plus I get to use my immersion blender which I think is the greatest invention my kitchen has ever seen (next to you, Vitamix).  I like to drizzle the top with truffle oil because it makes me feel fancy.  Enjoy.

Food52_11-22-11-0272.jpg

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1 head fresh cauliflower broken into florets
  • pinch of salt
  • 5 1/2 cups chicken broth
  • white truffle oil, (optional)
  • Freshly ground black pepper
  1. Heat the olive oil in a large pot. Let the onion sweat 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 of the chicken broth. Raise the heat slightly and cook the cauliflower covered for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups chicken broth. Bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Using an immersion blender, puree the mixture to a very smooth, creamy consistency. Let the soup stand for 20 minutes if it becomes too thin, it will thicken slightly.
  4.  Serve hot, drizzled with a thin stream of truffle oil (or olive oil if you prefer) and freshly ground black pepper.

Food52_11-22-11-0392.jpg
Food52_11-22-11-0648.jpg
Food52_11-22-11-0749.jpg
food52_11-22-11-0767.jpg