Pureed soups are my favorite. There is something about a really smooth soup that seems so sophisticated and elegant, and it is so easy. I love the way this soup brings together the sweetness of the onions with the creaminess of the cauliflower. It is a really easy soup to whip up while you are doing other things. I adapted this recipe from Around My French Table by Dorothy Greenspan.
1 head of cauliflower, cut into florets
1 large yellow onion, sliced thin
3 stalks celery, sliced thin
4 cloves of garlic, sliced thin
4 sprigs of fresh thyme
1 bay leaf
1 quart chicken broth
2 cups water
Salt and pepper
1 TBSP butter
1 TBSP olive oil
Melt butter and olive oil in a large stock pot over low heat, add onion, garlic, thyme, bay leaf and 1/2 tsp salt and a couple grinds of pepper. Stir to coat and cook covered for 20 minutes.
Add water, stock and cauliflower and cook for 40 – 60 minutes until tender.
Remove bay leaf and purée the soup for 10 minutes until completely smooth.
Ladle into warmed bowls. Drizzle with a little truffle oil or walnut oil.
Serves 6 – 8.