Cauliflower soup, perfected
I originally started making cauliflower soup from the recipe at Becks & Posh. One complaint: too much salt. Now I've tried it a couple times and concluded that the maximally simple recipe is the best recipe. I've added 1/8 tsp of freshly ground pepper, reduced the salt to 1 tsp. Here's the complete recipe.
Ingredients
- 1 lb of cauliflower, separated into florets
- 1 small white onion, thinly sliced
- 1 teaspoon of salt
- 3 cups of hot water
- 2 tablespoons of butter
- 1/8 tsp of freshly ground pepper
Procedure
- In a heavy pan (that has a lid), melt butter over low heat
- Add onion and cook gently until softened, not brown, 15 minutes
- Add Cauliflower, salt and 1/2 cup of water.
- Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes
- Remove lid, add remaining water and simmer over low heat for 20 minutes more
- Leave to cool sightly before blending until super-smooth
- Return to the pan to heat before serving, thinning with a little more water if the soup is too thick for your taste.
2012-01-22: I made this recipe again tonight. It is without a doubt the best cauliflower soup I have ever had. It's not an overwhelming taste. It's the simple taste of the vegetables and the butter gently blended together.
2013-02-03: I made this recipe again last week. It is still without a doubt the best cauliflower soup. This time just before throwing the mix in the blender, I added half a teaspoon of ground chipotle; that's right, the chipotle powder didn't cook in the pot. Awesome.