PAUL BERTOLLI'S CAULIFLOWER SOUP

Serves 8

3 tablespoons olive oil

1 medium onion (6 ounces), sliced thin

1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets

Salt, to taste

5 1/2 cups water, divided

Extra virgin olive oil, to taste

Freshly ground black pepper, to taste

1. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
   ASK THE HOTLINE ABOUT THIS STEP!
2. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
3. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.