Paul Bertolli's Cauliflower Soup

By • December 2, 2011 311 Comments



Author Notes: This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf.Genius Recipes

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Serves 8

  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
  1. 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.
  2. Add the cauliflower, salt to taste, and 1/2 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 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

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Topics: Soups