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  Recipe Home » Italian » Cauliflower Soup (Minestra Di Cavalfiore)
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  Cauliflower Soup (Minestra Di Cavalfiore)
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
1 large Head cauliflower
2 tbsp White or cider vinegar
1/4 cup Olive oil
4 To 6 cloves garlic
1/4 tsp To 1/2 tsp hot pepper flakes
3 cup Hot meat broth
Salt
1/3 cup Chopped fresh parsley
6 oz Freshly grated pecorino 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.
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