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Title: CAULIFLOWER SOUP (MINESTRA DI CAVALFIORE)
Categories: Italian, Soups/stews, Vegetables
Yield: 6 servings
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
"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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