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1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 small onion chopped, about 1 1/4 cups
1/4 teaspoon salt
1 large clove garlic, chopped
1 head cauliflower, about 2 1/2 lbs, cored, green leaves and any brown spots removed and coarsely chopped
4 cups water
2 Tablespoons unsalted butter
3/4 teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Make the soup:
        Heat the oil and butter in a large heavy pot over medium heat. Add the onion and salt and cook until translucent, Add the garlic and cook another minute.
        Add the cauliflower and water, bring to a boil and then turn down to a simmer. Cover and cook until the cauliflower is very tender, about 15-20 minutes. Blend in batches, return to the pot. Stir in the butter and extra salt and pepper to taste. Serve with any garnishes you like.

Makes 4 servings.      YUM!

LESSONS Learned:
1. Although I like to choose the freshest cauliflower I can find, with no brown spots or yellowed leaves, if by chance you have an older one sitting in the back of your fridge, this is the perfect way to use it!
2. You can’t mess this up! Cook it just until completely softened and blend.
3. If you want a more chunky version, just blend about ½- 2/3 of the soup and combine with the unblended soup in the pot.