- 15 minutes
- 40 minutes
In large saucepan melt 4 tablespoons of butter.
- Chop scallions. Save half for garnish. Chop onion.
Add half of scallions and all of onion to pot and sauté over medium heat, stirring occasionally, for 8 minutes.
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.
Use a small knife to cut the florets away from the stem. Slice the stem into 1/3” pieces. Slice the cauliflower florets roughly.
Add half the cauliflower florets and all of the stem along with 4 ½ cups of water to the pot.
Bring to a boil and simmer for 15 minutes. Add the rest of cauliflower and bring to boil and then simmer for 20 minutes.
Remove from heat. Add red wine vinegar and approximately ½ teaspoon each salt and pepper. Gently spoon into blender.
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.
- Serve in bowls and garnish each with scallions. Bon Appetit!