- 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
- calories 131
- caloriesfromfat 59 %
- protein 4.8 g
- fat 8.5 g
- satfat 1.2 g
- carbohydrate 11 g
- fiber 2.9 g
- sodium 702 mg
- cholesterol 0.0 mg
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.