Smooth Cauliflower Soup

I love cauliflower. It's a vegetable that looks like the bland cousin of broccoli and is often a second thought when thinking of what vegetable to make. What people miss when overlooking this species of brassica oleracea (same family as broccoli, kale, brussel sprouts, and collard greens) is a rich and smooth vegetable that is great roasted, fried, steamed, or in this case, included as the main part of a soup. In this recipe, I found a way to turn this white, floral looking veggie into a smooth and creamy soup that is simple, basic, and delicious. The dish only has 3 main components and takes less than an hour to prepare. I recommend this for those looking for a healthy soup that is big on flavor and simple to prepare.



Ingredients:
1 head cauliflower - leaves discarded, core removed, florets and stems cut evenly into 1 inch pieces
1 medium onion - chopped
4 cups chicken broth
1 tablespoon olive oil
Salt and pepper
Chives - diced for garnish

To Cook:

1. Heat olive oil in a large heavy bottom pot
2. Sautee onions until translucent, about 5-6 minutes
3. Heat chicken broth to a low simmer
4. Add cauliflower, salt and pepper to season, and 1/2 cup of chicken broth, cover on low for 16-18 minutes until cauliflower is tender
5. Add the rest of the broth and simmer for 10 minutes
6. Use a hand blender and puree until smooth (if you don't have a hand blender, get one, they're not too expensive and extremely useful for soups, sauces, and all sorts of other uses in the kitchen. Seriously, get one.)
7. Serve with a sprinkle of the chives on top, a dash of black pepper, and some drops of olive oil (or truffle oil if you're feeling special)