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Paul Bertolli's Cauliflower Soup
Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-½ pounds), broken into florets
  • Salt, to taste
  • 5 ½ cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
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