Directions

1. In large saucepan melt 4 tablespoons of butter.
   
2. Chop scallions. Save half for garnish. Chop onion.
3. Add half of scallions and all of onion to pot and sauté over medium heat, stirring occasionally, for 8 minutes.
   
4. Turn cauliflower upside down and remove leaves and bottom of stem. Use a small knife to cut the florets away from the stem. Slice the stem into 1/3” pieces. Slice the cauliflower florets roughly.
   
5. Use a small knife to cut the florets away from the stem. Slice the stem into 1/3” pieces. Slice the cauliflower florets roughly.
   
6. Add half the cauliflower florets and all of the stem along with 4 ½ cups of water to the pot.
   
7. Bring to a boil and simmer for 15 minutes. Add the rest of cauliflower and bring to boil and then simmer for 20 minutes.
   
8. Remove from heat. Add red wine vinegar and approximately ½ teaspoon each salt and pepper. Gently spoon into blender.
   
9. It will be quite full! CAUTION: If you blend while the soup is still hot, make sure the lid is on tight, and hold it down with a dishcloth so you do not get splattered. Blend for 30 seconds, until smooth and velvety.
   
10. Serve in bowls and garnish each with scallions. Bon Appetit!