Creamy Cauliflower Soup Sans Cream (Dorie Greenspan)

1. 1

   Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, 1/2 teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.

2. 2

   Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.

3. 3

   Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you've used a standard blender, this shouldn't be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.

* Per serving · 4 servings · Values may vary.