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re: Post your favorite soup recipe
Posted on 10/1/14 at 9:24 am to Deactived
Posted on 10/1/14 at 9:24 am to Deactived
MerdianDog's Mama Bear Soup
I made this last winter. It was awesome. Once the temps dip some more, I'll be looking forward to a huge pot of this.
I made this last winter. It was awesome. Once the temps dip some more, I'll be looking forward to a huge pot of this.
Posted on 10/1/14 at 9:31 am to LSU Piston
Paul Bertolli's Cauliflower Soup
So simple, but so delish.
3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
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.
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.
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.
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.
LINK
So simple, but so delish.
3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
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.
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.
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.
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.
LINK
This post was edited on 10/1/14 at 10:20 am
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