Rated 5.0 stars by 1 users
Soup & Stew
Italian
4 - 6 servings
5 hours
30 minutes
3 cups organic cauliflower, chopped
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1¼ cups filtered water
Sea salt and fresh ground pepper
1 small red onion, sliced crosswise 1/8 inch thick
1 tablespoon balsamic vinegar (Chef recommends Villa Manodori)
1½ tablespoons extra virgin olive oil
Sea salt and fresh ground pepper
8 Bibb Lettuce, torn into 2 inch pieces
1 tablespoon balsamic vinegar (Chef recommends Villa Manodori)
2 teaspoons extra virgin olive oil
Sea salt and fresh ground pepper
In a high-speed blender, combine the cauliflower, olive oil, vinegar, and water and process until smooth and a thick sauce-like consistency forms.
Pass the soup through a medium-mesh sieve and season to taste with salt and pepper.
Use only the center onion slices; they should be at least 2 inches in diameter.
Reserve the remaining slices for another use. Separate the slices into rings.
Combine the onion, vinegar, and olive oil in a bowl and toss to mix.
Season to taste with salt and pepper. Marinate at room temperature for 2 hours.
Remove the onion rings from the bowl with a slotted spoon and place them in a single layer on a nonstick drying sheet on a dehydrator shelf. Reserve any marinating juices for garnish.
Dehydrate for 2½ hours, or until tender and still slightly moist.
Combine the lettuce, vinegar, and olive oil in a bowl and toss to mix.
Season to taste with salt and pepper. Transfer the lettuce to a sieve to drain.
Arrange the lettuce in a single layer on a dehydrator shelf and dehydrate at 105 degrees for 30 minutes, or until wilted but not dried.
Season to taste with salt and pepper.
Ladle one-fourth of the soup into each bowl. Arrange some of the lettuce pieces and red onion slices around the bowl. Spoon some of the reserved onion marinating juices around the onion and lettuce.
