Time: 1 hour. This soup is a real trickster—onions and cauliflower blend into a purée so smooth, you'd swear it included cream. It's also a good introduction to this vegetable for those who think they can't stand cauliflower, since its sulfurous flavor is very mild here and no cauliflower is actually visible. But if you do love it, keep the soup a little chunky so you'll have some florets in your bowl.
1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley
How to Make It
Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.
In a small bowl, combine olive oil, chives, and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.
Note: Nutritional analysis is per 1 1/2-cup serving.