This is a simple but satisfying soup, from Jack Bishop’s Complete Italian Vegetarian cookbook.
- 1 large cauliflower head, sliced or broken into florets (about 2.5 pounds, or 6 cups of florets)
- 2 Tbs. olive oil
- 1 medium onion, minced
- 2 Tbs. dry white wine
- 3 cups vegetables stock or water (I needed a bit more)
- 1 tsp. salt (I used 1/2 tsp. salt and 1 bouillon cube and it was quite salty)
- fresh ground pepper
- 1/4 cup pesto
- In a 4-6 quart saucepan, saute the onion in the olive oil until golden, about 6 minutes. Add the wine and cook until the alcohol aroma fades.
- Add the cauliflower and stir to coat the florets with oil. Add the stock, salt, and pepper. Bring to a boil, then lower the heat and simmer for about 12 minutes, until the cauliflower is tender.
- Use a stick blender to puree the soup, and add more broth if necessary to thin the soup.
- Swirl 1.5 – 2 tsp. of pesto into each bowl before serving.
Bishop suggests serving this with olive and thyme foccacia. Serves 4 to 6. Makes just under 8 cups, depending on how thin your like it.
I enjoyed this soup. It’s thick and creamy without actually adding any cream, and the pesto adds a nice flavor to the relatively bland soup. I wouldn’t rave about the recipe, but I can see myself making it again. Derek said it was tasty, but didn’t go for seconds. The next day, however, he added more pesto and then raved about it, telling me “You should make this for company.”