Title: Neapolitan Cauliflower Soup
Categories: Soup 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.

previous

next