Neapolitan cauliflower soup
Yield: 6 Servings
Ingredients:
- 1 Head cauliflower - large -(about 2 lbs.) cored and Separated into florets
- 2 tb White wine vinegar - OR -cider vinegar
- 4 Clove garlic - minced
- 1/2 ts Crushed hot red pepper
- 1/4 c Olive oil
- 4 c Vegetable Broth - hot (see -recipe) OR canned Low-sodium chicken broth
- 2 ts Salt
- 1/3 c Parsley - flat-leaf
Instructions:
freshly -chopped Number of Servings: 6 Pecorino cheese - freshly grated 1. Trim the stems from the cauliflower florets and cut them into 1/2 inch pieces then break the florets into 1/2-inch pieces. Fill a large bowl with 2 quarts of cold water and stir in the vinegar. Add the cauliflower pieces and stir to clean thoroughly. Bring a large saucepan of salted water to a boil over high heat. Drop the cauliflower into the boiling water return to a boil and cook over moderately high heat until just tender about 4 minutes. Drain the cauliflower thoroughly. 2. In a large saucepan cook the garlic and hot red pepper in the olive oil over moderately low heat stirring occasionally until the garlic is golden about 3 minutes. Add the cauliflower and cook for 5 minutes stirring to prevent it from browning. Stir in the hot Vegetable Broth salt and parsley. 3. Using a slotted spoon remove 1 cup of the cooked cauliflower from the soup and puree it in a blender or food processor until smooth. Return it to the soup increase the heat to moderate and heat through. Ladle the soup into bowls and sprinkle on a generous amount of cheese. NOTE: Make this soup as garlicky and spicy as you like and serve with lots of crusty Italian bread. Serves 6. Recipe from Food & Wine March 1990. Posted By Michelle Bass. Courtesy of Fred Peters.
