Ingredients:
4 Tbsp olive oil
1 lb onions, chopped (3 medium, 3 cups)
1 ½ tsp salt, plus more to taste
9 garlic cloves, minced (3 heaping Tbsp)
⅓ lb parsnips, chopped (2 medium, 1 cup)
2 celery ribs, chopped (1 cup)
3 heads cauliflower, florets and stems chopped into small pieces (6 lbs)
8 cups water, hot if possible
4 Tbsp butter, sliced into ½ inch pats
2 Tbsp fresh thyme leaves, minced or 2 tsp dried thyme
½ tsp black pepper, plus more to taste
Equipment:
Chef’s knife
Cutting board
8-quart pot with lid
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Blender or immersion blender
Ladle
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Warm an 8-quart pot over medium-high heat for 1 minute. Add olive oil, onion, and ½ tsp salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are softened, about 15 minutes. Add the garlic, stir, cover, and cook for 3 minutes more.
- Stir in the parsnips, celery, and ½ tsp of salt. Cover and cook for 10 minutes.
- Next, add the cauliflower, butter and another ½ tsp of salt. Stir, cover, and cook together for an additional 10 minutes
- Carefully pour the water into the pot. Cover and bring the mixture to a boil. Uncover the pot, reduce the heat to a steady simmer, and cook until the vegetables are tender, about 10 minutes.
- Stir in the thyme and black pepper. Remove the pot from the heat.
- Carefully submerge the blade of an immersion blender into the soup, turn it on and move it around the pot to puree the soup. Or, ladle small batches into a blender or food processor and blend until smooth.
Warm the soup over medium heat, stirring to prevent sticking and burning. Taste and adjust.
CAUTION: Never fill a blender more than one-quarter full with hot liquid. The steam from hot soup can spray out, causing serious injury. Using small batches of cooled vegetables and stock helps prevent this risk.