Photo by James Ransom
Genius Recipes's Notes:
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3 tablespoons
olive oil
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1
medium onion (6 ounces), sliced thin
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1
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
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Salt, to taste
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5 1/2 cups
water, divided
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Extra virgin olive oil, to taste
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Freshly ground black pepper, to taste
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Delicious!! Thank you. So creamy (I cut back slightly on water) that guests couldn't believe there was no added milk/cream. Will be making this again and again. Love the idea of adding truffle oil.
I am not a lover of cauliflower but in our attempts to eat more healthy food, I wanted to give this a try. I was quite skeptical because there were so few ingredients and so much water. I should know to trust Paul Bertoli. I hope he forgives my lapse. This recipe is a testimony to the fact that multiple ingredients are not a requirement for wonderful flavor. The soup was silky, thick and brimming with flavor. I can't wait to go to the Farmer's Market on Saturday to buy more cauliflower. This recipe now in my "saved" box.
I added a bit of Tarragonbjust to give it another element. Delicious!
Today was the second time I made this soup. Thank you for sharing. My addition was chopped fresh chives and a drizzle of truffle oil.
I've made this twice and I can't believe how simple and delicious it is. I made it for my husband who generally prefers anything with meat to anything without meat, and he loved it! The first time I made it I was nervous about the lack of specificity of the salt content, so it started out under-salted, but with just a touch more it was perfection.
I just made this and followed the directions except I skipped the last half cup of water, as I like a thicker soup. This was amazing. The taste of the cauliflower was clean and delicate. I can see this being the base to build upon or add to every once in a while but please fight the urge to embellish and make it how the recipe instructs. If you're a true foodie, you will appreciate how amazing this vegetable tastes simply prepared. The onions add a sweet light under-note. Uber impressed with how easy, cheap and lovely this recipe is. Already memorized it.
Wow! Super duper tasty just as is, and I almost NEVER follow a recipe as is. I skeptically followed the recipe and am so hooked on this scrumptious subtle soup I could eat it every day. It is such a warming and happy winter soup. I used my hand blender and didn't even take it out of the pot. Soooo easy!
Genius? my vote is yes!!
Bernard Loiseau committed suicide before he could resolve his lifelong pursuit of the perfect use of cauliflower. His life could have been spared if he ate this soup.
What a surprise. Very simple but final product is delicious and creamy. Good with finely
Chopped arugula as a garish and coarse black pepper
This soup is surprisingly delicious considering how simple it is! The only change I made was to add a clove of garlic. Black pepper and olive oil were the perfect garnish for such a delicate creamy soup.
This is a great soup. I have made it 2x's without altering anything. Recommend letting it sit overnight and serving the next day, gives it a chance to really have the flavors come out.
I was extremely skeptical about this recipe, but then decided to try it, given all of the glowing reviews. I followed the recipe to a "T" and found it incrediby bland. Even extra salt and a hearty sprinkling of pecorino cheese didnt add enough flavor. I love cauliflower and had really high expectations. But in the end, I was sorely disappointed :(
We loved this too, just the way it is-- ALMOST. I misread the ingredients and used the 1/2 cup water, plus 5-1/2 cups, plus another 1/2 cup and the consistency was perfect to me. Maybe I had a large cauli. The few drops of oil at the finish really do something. I almost oversalted from just tasting a spoonful when seasoning. Once I got to eating a bowlful, it needed less salt so be careful. A rough estimate would have been nice. Undersalted was bland. Will make again during the season. So economical too.
I mixed equal parts siracha and lime juice and then dropped little dots of it on top of the soup, with and added sprinkle of sea salt. I thought my first bowl, plain, was good, but when I added the hot tart garnish, I went back for thirds. And it looked pretty too.
I have to admit, I was skeptical as to how this would be so good. Followed this recipe to the letter and it is so good, just as it is. Amazing.
I just made this, am slurping it in between keystrokes - super delicious! And super easy. I think my one tinkering of ingredient next time will be using some stock to simmer the veggies, especially something carrot heavy. Would accentuate the sweetness of the cauliflower without overpowering. Yum!
This soup is off the hook good! I tried messing with it - I'm incapable of not substituting ingredients:) This recipe truly is amazing if you make it just the way the recipe directs. Hmmm, who knew that following the instructions exactly as written would be so good?!:) Delicious and now a firm favourite in this house.
though i'm an inveterate recipe-tweaker, i tried to follow this recipe as closely as i could [to see if the genius part was right]. but i replaced half the onions with shallots [that's what i had], and i didn't add the last 1/2 cup of water because by the time i pureed it, it looked suspiciously watery and tasted bland. but you know what? it really did thicken up a bit, and as i stirred and salted and tasted and stirred more, i kept slurping up more 'test' spoonfuls. it IS a mild soup, and i ended up salting it a fair amount, but it tastes really delicious! sweet and buttery. i agree with other commenters that it would be a stellar first course for a dinner party.
I loved this soup,just remind me to cook it in the outdoor kitchen next time! The house smells!
When serving just a squeeze of lemon,flake salt,a grind of pepper and a drizzle of olive oil! So good,thank you.
Most of you have probably already had that a ha moment but really there is no need for additional stock because the simmering of the cauliflower and onion is creating a vegetable stock all on its own in a pure form. That's why muddling it with outside forces, Jedi Warrior isn't cool.
I really wanted to love this soup but it just didn't do it for me.... and that was even after adding fresh thyme, shaved parmesan and toasted hazelnuts. I think I still neec to tinker with the recipe more. It tasted bland to me and did not thicken like I expected.
Right now I am enjoying a luscious cup of this soup and let me just say, I am NOT disappointed. Its simplicity is its bright and shining star. Its a wonderful stepping of point for personalization if you please, but its a wonderful soup. Please try it. You won't regret it.
I was not wild about this soup - used the water and should have used stock!
I make cauliflower soup alot and had hopes for this but jus wasn't great even with more
Seasoning!
Simple perfection. As is. Fresh cracked pepper is what did it for me.
I should add that I only used 1 Tbsp oil when saute the onions and did not garnish it with any. (didn't want to add too many WW points).
made a double batch today! Although I agree with doubling the cauliflower & onion, leaving the broth the same or slightly more for consistency. Today I added a pinch of Seattle's Rythme & Spice Everything Spice to the bowl as I served it. Made for a nice smokey taste with the cauliflower. AND on WW it's only 2 points per 1 cup serving and it's good for you. Win Win.
I made this soup, just as is, for our Christmas dinner's first course. It is so delicious, and everyone loved it. I LOVE the Genius Recipes. Thanks much, and happy new year!
I am generally not a fan of cauliflower...but given its nutritional value, I have tried to find ways to enjoy it. Typically, this involves adding cream and/or cheese to sharpen the cauliflower soup flavor.
In this case, the only substitution I made was using vegetable stock instead of most of the water.
Also, try adding on top:
* drizzle of lemon-infused olive oil
* crispy baked kale chips (plain or garlic)
* OR a few drops of hot sauce
* crispy bacon (I didn't add this, but I'm shocked no one has suggested it!)
Simple and delicious!
I am generally not a fan of cauliflower...but given its nutritional value, I have tried to find ways to enjoy it. Typically, this involves adding cream and/or cheese to sharpen the cauliflower soup flavor.
In this case, the only substitution I made was using vegetable stock instead of most of the water.
Also, try adding on top:
* drizzle of lemon-infused olive oil
* crispy baked kale chips (plain or garlic)
* OR a few drops of hot sauce
* crispy bacon (I didn't add this, but I'm shocked no one has suggested it!)
Simple and delicious!
I just finished making this soup and all I have to say is, "DELICIOUS!" It tastes so fresh and amazing. The only changes I made (due to kitchen pantry/dietary restrictions) were that I added some green onion along with the half of a white onion that I had on hand, used only 1 tbsp of olive oil to sweat the onion, used freshly cracked white and black pepper, and omitted the salt. I am already dreaming of variations on this recipe ... including adding fresh rosemary or garlic. I also want to try this to make a broccoli soup. Yum! My mouth is watering just thinking about it!
I have never commented on this site before now, but this amazing soup warrants the accolades. Absolute perfection - exactly as written.
I was leery at first - I mean there are hardly any ingredients, but WOW this soup is great! I used frozen Cauliflower, some of the onions were browned and i thinned the soup with 2% milk. I am eating my second bowl as I write this. This recipe is a keeper!
How does one get the Nutritional values for these recipes or for that matter for any
of the recipes on Food52 site? I really do need to know:
Callories
Cal from Fat
Carbs
Protein
Sugar
FIber
Any reason Food52 doesn't have Nutritional values available with all of their
reicpes?
Thanks!! Pauline
You should just invest in some software that can give you nutritional information if you absolutely have to know. It is unreasonable to rely on everyone else to do it for you.
Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...
Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...
WOW!
I am definitely the kind of cook that HAS to improvise and add something, I held back and followed the simple recipe to the T. Came out perfect will definitely go into our recipe book!
I have just made this recipe exactly as written and am thrilled with the results. The quirky cooking method seems to promote great silkiness in this soup. Wonferful mouthfeel. Best method yet.
This is such an amazing soup! I have been doubling the cauliflower and onions but keeping the same amount of water and it is a bit creamier and really lovely. My fiancee recently added butter to a bowl of it and it was not good, it covered up the lovely cauliflower taste. Trust the simplicity of this recipe, its quite amazing, affordable and good for you.
This is such an amazing soup! I have been doubling the cauliflower and onions but keeping the same amount of water and it is a bit creamier and really lovely. My fiancee recently added butter to a bowl of it and it was not good, it covered up the lovely cauliflower taste. Trust the simplicity of this recipe, its quite amazing, affordable and good for you.
Added this to my list of must make soups for the new year. I love cauliflower soup, and this looks really easy and nutritious. I've got some pumpkin oil I might drizzle over it to see what that might taste like...
this soup was nice, very subtle flavors. i drizzled it with white truffle olive oil, which i would certainly recommend.
happy new year.
I hate to break it to you, but, sadly, truffle oil is a synthetic product that, in fact, contains no actual truffles. It's typically made using "odorants" and often it's taste is hard to identify as that of a real truffle. It is very unpopular among knowledgeable chefs. Please check out these links for more information.
1. http://www.nytimes.com/2007/05/16/dining/16truf.html
2. http://latimesblogs.latimes.com/dailydish/2011/06/chef-gordon-ramsay-on-the-one-ingredient-you-should-not-have-in-your-pantry.html
My cauliflower was a week old. Otherwise, I didn't change a thing and thought it was perfect.
I'm not a cauliflower fan (except for pickled cauliflower -- I *LOVE* that!) but tried this soup a couple of weeks ago because it sounded so simple that I just knew it had to be good. I wasn't disappointed; it was absolutely terrific. In fact, I used some of the leftovers to introduce my eight-month-old grandson to cauliflower. He loved it too! Thank you so much for this recipe.
I made this soup for Christmas and didn't serve it - I was so worried about the cauliflower water comment. Well my win, because now I have a whole pot to eat myself - I LOVE IT. It makes a warm and creamy snack! YUM!
I had grand hopes for this soup based on its simple ingredient list and preparation but it was SO bland. It was such a waste of a perfect head of cauliflower and ended up tasting like cauliflower water. Boo.
I found it really bland and boring until you drizzle the oil on top. That makes the soup. "Salt to taste"? Come on, give me a starting point at least. I think I ended up using at least two teaspoons of salt as I kept adding it slowly, not wanting to over salt.
I made this for dinner last night, recipe unchanged, and it was truly perfect. A fabulous recipe.
I puree'd large leaf spinich to the cauliflower - deeelish!
I made this, garnishing with the oil and a grind of black pepper and then, in a moment of inspiration, a sprinkle of sumac. Wow. That's the only word I have. Wow.
I just made this soup for dinner... It was delicious. Instead of drizzling olive oil at the end, I used white truffle oil... It gave it the perfect balance of flavor. Yummy
First batch I made Sunday, right after reading the recipe. A colleague had it and loved it. Implored me to bring some to work - working on that batch (yes, 2 lots of soup in a week!) now. He thought it was 'chicken soup', that's how tasty it was. Because I had left over oregano'd olive oil, I used that. Delish.....thank you
First batch I made Sunday, right after reading the recipe. A colleague had it and loved it. Implored me to bring some to work - working on that batch (yes, 2 lots of soup in a week!) now. He thought it was 'chicken soup', that's how tasty it was. Because I had left over oregano'd olive oil, I used that. Delish.....thank you
Just made this - so smooth and creamy - delicious and healthy. A new favorite.
Made the soup for dinner, so delicate and delicious , it was a hit!
Just had this for lunch - did not have an onion (!?) so used up some shallots left from Thanksgiving, otherwise just left out the last 1/2 cup of water at the end. Replaced the onion one for one with the shallots. I might consider reducing the total onion if you have a strong one given the delicacy of the soup.
It is a lovely delicate soup that tastes like cauliflower, something sometime hard to accomplish with this mild tasting vegetable. I served it with a small swirl of oil and a few homemade croutons. This will be my go to recipe and will be a good base as well for adding other flavors. For a nice comforting soup that tastes like what it is - try this!
I also had to tie my hands to make this as written. It is lovely and elegant, once you get the simplicity. I hesitate to say Zen of the soup and its preparation. A tiny squirt of lemon was all I needed. And lots of sea salt. Will make again and again . . .
I do mean that I chopped the tomato first...
Fairly plain. So you have to be in the mood. For leftovers, I sauteed up a whole tomato in garlic and oil until soft, then added the soup. yummy.
Well I just finished this and it is quite "delicate" which is a euphemism for bland. But if tiny Amanda eats this, I'll have what she's having. :)
This looks definitely worth a try. Curious to see the results of this technique and ingredient list. If it doesn't work for me I'll just jazz it up.
Trying it with purple cauliflower now. Substituting vegetable stock and skim milk for the water to give it more flavor and body.
Looks like a wonderful soup. Will definitely try it- probably today.
I'm going to give it a try, with leeks because I have a whole bunch from my CSA.
Add 3 carrots and 2 TB of oats, and minus the whole water-adding procedure, and you've got my mother's long-enduring cauliflower soup.
I'll try this......though I love the soup as is! Thanks for sharing the variation
This seems like the perfect soup to start a meal with. I am going to give this a try with purple cauliflower.
Has anyone tried with broccoli or other cruciferous permutations?
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
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This is really all there is to it: a cauliflower and an onion.
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Slice that onion thinly.
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And floret that cauliflower.
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Olive oil on the verge.
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Sweat the onions, but don't let them brown.
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First you stew the cauliflower in 1/2 a cup of water, then when it's tender, you add a whole bunch more water. Sounds grim, doesn't it?
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Scoop it into a blender and watch it dissolve into soup.
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Covering hot things in blenders with a towel is always a good idea to prevent surprises. Nobody likes cleaning soup off the ceiling.
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This photo is entirely unnecessary -- we just thought it was cool.
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The soup will continue to thicken up and grow more flavorful as it sits for 20 minutes.
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You can go bare.
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Or give it a little love, with a swoop of olive oil and twist of black pepper.
This soup was awesome and simple to make, followed the directions nearly exactly, only difference was I used a stick blender instead of blending the soup in batches in a normal blender, and it came out perfectly. My husband was sure it had butter or cream in it, when I told him it was just onions, cauliflower, water and olive oil he couldn't believe it. I ended up using about 1 1/2 teaspoons of salt.