Cauliflower Soup, Quick & Creamy

Chop cauliflower into rough 1″ pieces. In a medium heavy pot over medium heat, melt half the butter. Stir in onions and sweat until translucent, about 5 min. Add chopped cauliflower, bay leaf and cardamom, and season w s&p. Saute until spices are aromatic, 2-3 min. Pour in enough water to just cover cauliflower, increase heat to med-hi, and simmer until cauliflower if tender, about 20 min. Discard bay leaf and cardamom. Use a blender or food processor to puree everything, adding remaining butter one piece at a time, until completely smoooth. Garnish with olive oil.

Cauliflower 1 head
Onion 2 small, sliced
Butter 1 stick, unsalted
Bay Leaf 1
Water 4 c
Olive oil