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A Visual Feast |
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Cauliflower Soup
1 medium sweet onion, halved and thinly sliced
2 tablespoons olive oil
1 head cauliflower, chopped in large pieces
2 cups vegetable broth or chicken broth
2 cups water
3 tablespoons whipping cream
Kosher salt, to taste
Fresh chervil, chives, or parsley
In large saucepan, cook onion in hot oil over medium to medium-low heat 10 to 12 minutes or until tender but not brown. Add cauliflower, broth, and water. Bring to boil. Reduce heat and simmer, covered, about 20 minutes, or until vegetables are very soft and tender. Cool slightly.
Using immersion blender, puree vegetables until very smooth. (Or place cauliflower mixture, one third at a time, in food processor or blender. Cover and process until smooth. Return mixture to saucepan.)
Stir in whipping cream. Cook and stir until heated through. Season soup to taste with kosher salt. Top each serving with fresh chervil. Makes 8 (about 3/4 cup) servings.
Make Ahead:
Cover and chill soup up to 3 days. Reheat in large saucepan over medium-low heat 10 to 15 minutes or until heated through.
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