This dish is inspired by a recipe from Paul Bertolli, renowned chef responsible for some of Chez Panisse and Oliveto's best dishes. The base of the soup is incredibly simple and healthy, yet surprisingly hearty and satisfying. I added the truffle oil, parmesan, and pumpkin seeds for a little variety, but you can play around with your toppings of choice. This soup will easily become your mid-week staple and tastes even better for days to come.
- 3 tablespoons olive oil
- 1 medium yellow onion, sliced
- 1 head cauliflower
- 4 cups chicken broth
- Salt & pepper, to taste
- Shaved parmesan
- Toasted pumpkin seeds
- Truffle oil
-Heat the olive oil in a medium sized pot.
-Add onions and cook over medium heat for about 15 minutes.
-Add cauliflower florets and 1 cup chicken broth.
-Cover, raise the heat, and simmer for 15-20 minutes.
-Add the rest of the broth and cook uncovered for another 20 minutes.
-With a hand blender, puree the soup until smooth.
-Let sit for 5-10 minutes and season with salt and pepper.
-Distribute evenly in bowls and drizzle with truffle oil.
-Top each bowl with a shaved parmesan and pumpkin seeds.
-Serve with slices of toasted baguette and a simple side salad.