Ingredients

3 tablespoons olive oil

1 medium onion (6 ounces) sliced thin

1 head very fresh cauliflower, about 1-1/2 pounds

Salt, to taste

5 1/2 cups hot water, divided

Extra virgin olive oil, to taste

Freshly ground black pepper, to taste

Preparation

  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.

  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.