Cauliflower Soup

This is really an easy-to-make soup that requires no stock and minimal ingredients. It's creamy and has a lot of cauliflower flavors to it. I love it and make it often!!

» Ingredients

• 1.5 lb of cauliflower, separated into florets (discard tough core)
• 1 small white onion, thinly sliced
• 2 teaspoons of salt
• 3 cups of hot water
• 2 tablespoons of unsalted butter
• truffle oil and freshly grounded black pepper (optional)

» Instructions

1. In a heavy pan (that has a lid), melt butter over low heat.
2. Add onion and cook gently until softened, not brown, 15 minutes.
3. Add cauliflower, salt and 1/2 cup of water. Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes.
4. Add remaining water and simmer over low heat for 20 minutes more.
5. Purée soup with a handheld blender in the pot until smooth. (Alternatively, use a blender or food processor.)
6. Add few drop of truffle oil and freshly grounded black pepper if desired.

» Makes about 6 cups

» Adapted from: I first saw this soup on Simply recipe, then found another recipe over at Becks & Posh, and liked the latter one better. I think it's easy enough to add an onion and should be sweeter. (So if you don't have onion on hand, that's fine.)