Neapolitan Cauliflower Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Head: cauliflower, large (about 2 lbs.), cored and
Separated into florets,
2 tbsp: White wine vinegar, OR cider vinegar
4 Clove: garlic, minced
1/2 tsp: Crushed hot red pepper,
1/4 cup: Olive oil,
4 cup: Vegetable Broth, hot (see recipe) OR canned
Low-sodium chicken broth,
2 tsp: Salt,
1/3 cup: 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.
Recipe from Food & Wine, March, 1990.
Posted By Michelle Bass. Courtesy of Fred Peters.
Source from luhu.jp
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.
Source from luhu.jp