SERVES 4 TO 6
INGREDIENTS
1 head cauliflower (2 pounds)
3 tablespoons extra virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small onion, halved and sliced thin
2 cloves garlic, minced
Salt and pepper
4 ½ – 5 cups water (or broth of choice)
3 tablespoons minced fresh chives
INSTRUCTIONS
Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut cauliflower crosswise into 1/2-inch thick slices.
2. Melt 3 tablespoons extra virgin olive oil in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes. Add the minced garlic, stirring until fragrant, approximately 30 seconds.
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
4. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with extra virgin olive oil and chives, and seasoning with pepper to taste.
INGREDIENTS
1 head cauliflower (2 pounds)
3 tablespoons extra virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small onion, halved and sliced thin
2 cloves garlic, minced
Salt and pepper
4 ½ – 5 cups water (or broth of choice)
3 tablespoons minced fresh chives
INSTRUCTIONS
Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut cauliflower crosswise into 1/2-inch thick slices.
2. Melt 3 tablespoons extra virgin olive oil in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes. Add the minced garlic, stirring until fragrant, approximately 30 seconds.
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
4. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with extra virgin olive oil and chives, and seasoning with pepper to taste.
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