Side Pannel
Neapolitan Cauliflower Soup
Neapolitan Cauliflower Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 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, freshly
- -chopped
Directions
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.
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.
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