Cauliflower soup (minestra di cavalfiore)
Yield: 6 servings
Ingredients:
- 1 lg Head cauliflower 3 c Hot meat broth
- 2 tb White or cider vinegar Salt
- 1/4 c Olive oil 1/3 c Chopped fresh parsley
- 4 To 6 cloves garlic 6 oz Freshly grated pecorino
- 1/4 ts To 1/2 tsp hot pepper flakes -cheese
Instructions:
There's probably no sense in making this soup if you don't like
cauliflower. As with so much Italian food, this recipe uses a few basic
ingredients to showcase the star vegetable. A purist would even shudder at
the cheese! Make this soup as garlicky and spicy as you like but be sure
to serve lots of crusty Italian bread or bruschetta (toasted Italian bread
brushed with olive oil). When I want a soup with a bit more texture, I
remove 1 cup of the cooked cauliflower, puree it, and return it to the
remaining soup Break the cauliflower florets into small (1/2 inch) pieces. Trim the stem end and cut into 1/2-inch pieces. Wash the cauliflower in 2 quarts of cold water blended with 2 tablespoons of vinegar. Drain and drop into a large pot of boiling salted water. Boil for 4 minutes; drain and dry well. Heat the olive oil in a soup pot; add the garlic and hot pepper and cook gently until the garlic is golden. Add the cauliflower and cook for 5 minutes stirring to prevent it from browning. Add the hot broth salt and parsley and cook until the cauliflower is tender. Ladle into soup bowls and sprinkle with a generous amount of cheese. Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.
