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Paul Bertolli’s Cauliflower Soup

There are very, very few recipes I don't tweak. I usually add a little, subtract a little, and change it up to fit what my family likes to eat. This recipe is absolutely, positively perfect just the way it is. It seems impossible that only 3 ingredients -- Cauliflower, Onion and Water -- could yield such a flavorful soup. It's creamy and velvety smooth without adding any cream, and it just goes to show that the purest and simplest ingredients can result in a perfect dish.

Paul Bertolli's Cauliflower Soup

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Serves: 8 Total Time: 1 hour and 15 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 pound, 6 ounces very fresh cauliflower, broken into florets
  • Salt
  • 5 ½ cups hot water (I heat up the water in my tea kettle)
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • Thick, flaked sea salt (Maldon is the best!)

Instructions

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Notes

Recipe from Food 52, Genius Recipes

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