We are waiting to hear back from our mortgage advisor if our loan was approved. We may hear back this week, it may be 3 more weeks. It’s all dependent on the whim of the Italian government, who need to verify my last proof of residency in Italy (circa 1988) and some far away Belgian bank who need to approve our credit.
I wish I could send these guys cookies as a peace offering to hurry it up already.
All the anxiety of waiting has been paired with a last minute attempt to save as much cash as possible before we hear our news. Pinching pennies has made for some creativity in the kitchen.
When I saw this recipe, the ingredients looked too basic, the method seemed too simple, for this soup to be filling or delicious. But I can assure you, it is both. While the original recipe didn’t call for using bouillon someone had suggested it in the comments section of the original recipe, and it seemed like a logical step. The bouillon added another dimension of flavor.
Slightly adapted from Paul Bertolli’s Recipe
- 3 tablespoons olive oil
- 1 clove garlic, sliced
- 1 medium onion (6 ounces), sliced thin
- 1 head cauliflower (about 1-1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- 1 bouillon cube
- 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 and add the garlic. Let everything cook for about 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.
Audio Pairing: “Slow Down” by Smoove and Turell