Side Pannel
Cauliflower Soup (Minestra Di Cavalfiore)
Cauliflower Soup (Minestra Di Cavalfiore)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Italian
Ingredients List
- 1 lg Head cauliflower
- 2 tb White or cider vinegar
- 1/4 c Olive oil
- 4 To 6 cloves garlic
- 1/4 ts To 1/2 tsp hot pepper flakes
- 3 c Hot meat broth
- Salt
- 1/3 c Chopped fresh parsley
- 6 oz Freshly grated pecorino
- -cheese
Directions
"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.
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.
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