Creamy cauliflower Soup

 I make a big fuss over not being a great cook. Which since we arrived, has been true. 
However I can follow a recipe or do very basic things without too much goofing. Most of the time.
A while back I found this great cauliflower soup recipe in Sunset magazine.  I modified it a little to make it more fool proof and it almost always turns out amazing.  
What's better is it's super easy and there are usually leftovers. On Wednesdays (market day), I grab the ingredients and get cookin'.

1- 2 tablespoons  Extra V. Olive Oil

1 Large yellow Onion- chopped

2-  large garlic cloves minced or 3 small ones

1 large cauliflower head- chopped

5 cups chicken broth or veggie broth*

(i've tried both and they are great)  

1 cup water

*You can also do 4 cups broth, 1 cup water for a thicker soup.

salt and pepper as you go

Butter- I add it sometimes, but not if you want the vegan version.

parsley and/or chives for  topping

 more Olive oil for drizzle

Getting started is easy.  

Prep all the ingredients as seen above.

Chop the onions, garlic, wash the cauliflower and chop that sucker up too.

In a pot heat the Olive oil. When it's hot, but not too hot, drop the garlic and onions. The garlic should make a sizzle when it hits, not a crazy sizzle but a light hiss. You don't want the garlic to brown. This is usually the step where I add a little butter, but I'm a fatty like that.

Saute until the onions are almost soft and then add the cauliflower. I like to saute them all together for a few minutes before I add the broth. This is a good time to add some fresh pepper and a little salt. Salt with caution. The broth can make it saaalty.

Add the chicken or veggie broth and water. I use Organic Better than Bouillon chicken stock  when I can out of convience but you can use it out of the can or carton or homemade stock if you're fancy like that. (However, if you're fancy like that you probably don't need to read these detailed directions!)

Bring to a boil. Reduce heat to a simmer for 10-15 mins.

When everyone seems soft and happy sufficiently cooked , get ready to set up the blender or food processor.

It will be hot.  I'm always too impatient to let it cool. I suggest you do that to avoid getting burned but do whatever you want. I do.

I forgot to photograph this step, so put it back real quick mid wash.

I blend in 3 batches. I like it really creamy and smooth. But if you like it chunky you can lightly pulse the last batch and then add it to the bowl. There are no rules here.

Once your soup is finished, chop up your parsley and chives.

Add, Drizzle with Olive oil and EAT! YUM!!!!!!

Coupla tips. 

For the non cooks, this is so easy. Don't be intimidated. 

 If you cry from the onions, stick your head in the freezer for a few seconds. I swear it stops the burning almost immediately. 

It's a really versatile recipe . Veggie, chicken, Vegan. You can also make this with 2 med sized onions and less broth- as noted above to make it thicker.That's in the original recipe. I imagine if you are doing a Vegan diet or dairy free diet this would be delish as a mock cream sauce. I haven't tried it but thought of it while on the yeast free diet last year. We ate all the soup before I had time to experiment. 

If you want to see the original recipe, go to: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001865448

Their recipe calls for white wine and less liquid. But I don't know how to cook with white wine, it comes out sour or something, so i just avoid it. 

Happy Souping!