Cauliflower Soup

INGREDIENTS  

• 3 T. olive oil
• 1 medium onion, sliced thin
• 1 head very fresh cauliflower (about 1½ pounds), broken into florets
• salt, to taste
• 5½ cups water, divided
• extra virgin olive oil, to taste
• fresh ground black pepper, to taste

DIRECTIONS  

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 ½ 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 4½ 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 ½ cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Recipe Author: Food52