Paul Bertolli's Cauliflower Soup

Author Notes: This soup might seem plain, but trust us. Paul Bertolli, who was at the
helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. 

Serves 8

• 3tablespoons olive oil
• 1medium onion (6 ounces), sliced thin
• 1head very fresh cauliflower (about 1-1/2 pounds), broken into florets
• Salt, to taste
• 5 1/2cups water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

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 uncovered.
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.

https://food52.com/recipes/15247-paul-bertolli-s-cauliflower-soup