Cauliflower Soup (Minestra Di Cavalfiore)
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Cauliflower Soup (Minestra Di Cavalfiore)
  Cauliflower    Vegetables    Italian    Soups  
Last updated 6/12/2012 12:46:54 AM. Recipe ID 7399. Report a problem with this recipe.
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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
    1/3 c  Chopped fresh parsley
      6 oz Freshly grated pecorino
  "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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Recipe ID 7399 (Apr 03, 2005)

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