Yellow Cauliflower Soup with Parsley Oil
This soup might seem a bit ordinary because of the relatively few ingredients it calls for, but trust us, it’s delicious. It’s a great way to introduce cauliflower to a younger crowd, or to adults who are convinced they don’t like it. If you can find yellow cauliflower, available in the fall at farmers’ markets, by all means use it, as it makes the soup particularly beautiful. But don’t hesitate to make it with everyday white cauliflower. You can also add roasted purple cauliflower flowerets as a garnish. The smooth texture of the soup belies the fact that this recipe doesn’t have a drop of cream. The parsley oil can be made a few days ahead, as can the soup.
SERVES 8
6 tablespoons extra-virgin olive oil
2 large onions (about 1¼ pounds), thinly sliced
2 heads yellow cauliflower or regular white cauliflower (about 3 pounds), broken into florets
Kosher salt
12 cups cold water, plus more if needed
⅓ cup Parsley Oil (recipe follows) or olive oil
Freshly ground black pepper
In a large heavy-bottomed soup pot, heat the olive oil over medium heat. Reduce the heat to low, add the onions, and sweat until translucent, 15 to 20 minutes. Don’t let the onions brown.
Add the cauliflower, season with salt, and add 1 cup of the water. Raise the heat slightly, cover the pot, and stew the cauliflower until tender, 15 to 18 minutes. Add the remaining 11 cups water; bring to a low simmer, and cook an additional 20 minutes uncovered.
Working in batches, transfer the cauliflower with its cooking liquid to a blender and purée to a very smooth, creamy consistency. Return the puréed soup to the pot. Let the soup rest for 20 minutes to allow the flavors to come together. (It will thicken slightly as it rests.)
Gently reheat the soup over low heat. If desired, thin the soup with ½ to 1 cup hot water. Ladle the soup into serving bowls, drizzle each portion with parsley oil, and season with pepper. Serve.
Parsley Oil
Did you ever wonder what those little green dots are that you find on the big white plates in elegant restaurants and cookbook photos? It’s a green herb oil.
MAKES ABOUT ⅓ CUP
½ cup kosher salt, plus more for seasoning
4 cups packed flat-leaf parsley leaves and thin stems
¾ cup grapeseed or olive oil
Fill a large bowl with water and add ice. Fill a very large pot with 2 quarts of water and bring to a boil. (A large pot ensures the water maintains a boil, which is essential for flash-cooking the parsley and preserving its color and taste.) Add the salt.
Place the parsley leaves and stems in a large strainer, lower it into the boiling water, and blanch the parsley until it’s bright green, about 15 seconds. Immediately plunge the parsley into the ice bath. Drain the parsley and squeeze it dry in paper towels.
Put half the parsley leaves into a blender or a food processor. Add half the oil. Blend at medium speed, adding more oil if the blades are not turning freely, but reserving enough for the next batch. Increase the speed to high and continue blending until the oil is dark green, 2 to 4 minutes. Transfer to a bowl. Repeat with remaining parsley and oil, then combine both batches and quickly blend together.
Line a strainer with cheesecloth and strain the oil through it into a bowl, allowing the oil to drip slowly; don’t squeeze the cheesecloth, as this will cloud the oil. For a deeper color and if you have the time, leave the purée in the fridge for 1 day before straining it. It can be stored in the refrigerator for up to 2 weeks.
NOTE: This recipe can be made with other green herbs as well, such as basil, cilantro, dill, tarragon, or sorrel.