I’ve had a head of cauliflower sitting in my fridge for the last two weeks courtesy of my CSA box. I kept thinking that I would get to it but I hadn’t until today. It’s been so cold this week that I can’t imagine not eating soup for dinner every night. This was super simple to make and even more fun to eat. Since I’ve never made anything like it before, I looked for a recipe on a trusted blog and went from there. Apparently, the use of butter was inspired by a recipe from Bar Jules in San Francisco. It should yield two bowls of buttery, salty goodness and is a great way to use up a head of cauliflower.
1 lb of cauliflower, separated into florets
1 leek (whites and light green parts), thinly sliced
2 teaspoons of salt (was a bit much for me)
3 cups of hot water
2 tablespoons of olive oil or unsalted butter (the butter is SO good)
1 – In a heavy pan (that has a lid), melt butter or warm olive oil over low heat
2 – Add onion and cook gently until softened, not brown, 15 minutes
3 – Add Cauliflower, salt and 1/2 cup of water.
4 – Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes
5 – Remove lid, add remaining water and simmer over low heat for 20 minutes more
6 – Leave to cool sightly before blending until super-smooth
7 – Return to the pan to heat before serving, thinning with a little more water if the soup is too thick for your taste. Add pepper and enjoy!