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Title: NEAPOLITAN CAULIFLOWER SOUP
Categories: Soups/stews, Italian
Yield: 6 servings
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
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.
Recipe from Food & Wine, March, 1990.
Posted By Michelle Bass. Courtesy of Fred Peters.
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