Simple Cauliflower Soup
Ingredients
- Kosher salt Kosher salt Kosher salt
- 1 head cauliflower
- 1 quart water
- 2 tablespoons unsalted butter
- Extra virgin olive oil Extra virgin olive oil Extra virgin olive oil
- Chopped chives Chopped chives Chopped chives
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Instructions
- Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 2 teaspoons of salt to the water.,Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.
- Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so.
- For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.
- Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.
Source
Original recipe: View Original