Cauliflower soup with onions, balsamic vinegar and dried lettuce
4 servings
25 minutes
This exquisite cauliflower soup with onions, balsamic vinegar, and toasted lettuce is the embodiment of European culinary elegance. Its velvety texture is achieved through careful blending of ingredients, while the subtle tang of wine vinegar highlights the natural sweetness of the cauliflower. The lettuce adds a pleasant crunch and the pickled onions provide a light zestiness. This soup makes a wonderful start to a meal or a standalone light dinner. It is especially good on cool evenings when you want to warm up while enjoying a refined flavor. Simple to prepare yet impressive in presentation, it underscores the philosophy of modern cuisine—minimal ingredients, maximum flavor.
1
In a high-speed blender, combine chopped cauliflower, oil, vinegar, and water. Season with salt and pepper. Blend until a thick homogeneous mass is obtained.
- Cauliflower: 660 g
- Olive oil: 0.3 glass
- Red wine vinegar: 1.5 tablespoon
- Water: 1.3 glass
- Sea salt: to taste
- Ground black pepper: to taste
2
Pass through a medium sieve. Check the saltiness and spiciness.
- Sea salt: to taste
- Ground black pepper: to taste
3
Pour the soup into 4 bowls. Arrange dried lettuce and red onion slices around the bowl, adding a spoonful of reserved onion marinade to the soup. Serve immediately.
- Lettuce: to taste
- Onion: to taste
