1 1/2 litresChicken or vegetable stock(enough to cover all ingredients)
To TasteSalt and pepper
Instructions
Break the cauliflower into florets. Dice the core into small pieces.
In a large pot over medium heat, sweat the onion in the butter or oil, sprinkling with salt. Cook until translucent, but not browned.
Add the cauliflower and the drained, rinsed white beans.
Add enough stock to just cover the vegetables. Bring to a boil. Reduce to a low simmer, cover, and cook until cauliflower is very tender.
Working in batches, puree soup in a blender or food processor, or with an immersion blender, until the desired texture is achieved. I prefer a silky smooth puree, which required the addition of more stock.
This is a soup base. Season with salt and pepper if serving plain. Additional ingredients are suggested in the full blog posting.
Cool completely in a partially covered container in the refrigerator before packaging to freeze. Single servings in zip-closure bags, laid flat while freezing, take up the least amount of space.