Pureed Cauliflower Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
3/4 cup thinly sliced onion
1 lb cauliflower floret, cut into 1-inch pieces
1/2 lb yukon gold potato, peeled and cut into 1/4-inch cubes
3 1/2 tablespoons unsalted butter
4 cups vegetable broth
1 head escarole, roughly chopped
3 1/2 ounces good-quality baguette, cut into 1- x 1 1/2-inch pieces
coarse sea salt

Preparation

In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
In a blender, carefully puree cauliflower mixture in batches. Return puree to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.