Ingredients:
Soup:
Adapted from Paul Bertoli
3 tbsp of olive oil, plus more for garnish
1 yellow onion, sliced
2 cloves of garlic
2 tsp of salt
2 heads of medium sized cauliflower
1 cup of white navy beans, precooked
Nettle Pesto:
.15lb of blanched nettle
1 bunch parsley
½ cup olive oil
½ cup water
¼ cup champagne vinegar
1 clove garlic
1 tsp of salt (plus more to taste)
Method:
Soup:
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add garlic and cook for another 5 minutes to let the garlic bloom.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.Add 1 cup of white navy beans
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra- virgin olive and nettle pesto.
Nettle Pesto:
Blend in food processor until smooth and bright green. Season to taste, and drizzle over soup.
