Best Cauliflower Soup Ever
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Best Cauliflower Soup Ever
  Cauliflower    Soups  
Last updated 6/12/2012 1:08:29 AM. Recipe ID 34992. Report a problem with this recipe.
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      Title: Best cauliflower soup ever
 Categories: None
      Yield: 1 Servings
 
      1 lg Cauliflower; cored &
           -separated into florets
      2 tb White wine vinegar
  1 1/2    Garlic heads; minced
      1 ts Crushed peccorino or other
           -small dried red pepper
    1/4 c  Olive oil; (the best you can
           -afford)
      4 c  Vegetable broth; hot;
           -(Vegetarian faux-chicken
           -stock is nice too)
      2    Fresh habs; minced
      2 tb Paprika
      2 ts Calvin's; ("Nothing comes
           -between me and my
           -Calvin's... Nothing") or,
           -if you don't have any,
           -cayenne I suppose
      2 ts Salt; (Kosher salt or sea
           -salt helps enhance the
           -flavour)
      2 ts Black ppper
      1 bn Parsley; Italian; freshly
           -chopped
           Pecorino cheese; grated
 
  Someone on the list was looking for veggie recipes. Here's one I
  modified, originally called Neopolitan Cauliflower Soup, but
  transformed by me into a CH wonder. Trust me, you don't have to be a
  veghead to enjoy it. Even more tasty when made with organic
  ingredients, but the real secret is to use really, really good olive
  oil.
  
  Rinse the cauliflower and trim coarsely. Place in a large bowl with
  vinegar and stir to further clean the cauliflower.
  
  Meanwhile, heat a large saucepan of salted water to boiling and heat
  the vegetable/faux-chicken stock. Put cauliflower into the boiling
  water, return to a boil and cook over a moderately high heat until
  just tender, about 4 minutes. Drain the cauliflower thoroughly.
  
  Toss the cauliflower into the bowl that held the water/vinegar
  cleansing mixture and set aside. Once saucepan has cooled, pour in
  olive oil. Heat over medium-low heat and then drop in minced garlic.
  Cook garlic for about 3 minutes, till golden. Then toss in boiled
  cauliflower, habs and peccorino. Cook, stirring and slicing up the
  cauliflower further, for about
        5    minutes.
  
  Pour in heated broth, and add salt, pepper, Calvin's, paprika and
  parsley. Heat, then remove from heat and blend like a mofo. I use a
  handblender, but whatever works for you is okay. Point is, when you
  beat the heck out of the cauliflower, you get a nice creamy
  consistency without having to add milk or cream (bonus for vegans).
  
  Heat through and serve. Top with lots of Italian pecorino and you'll
  be one happy camper. Add some tasty crusty white bread (we ain't
  talkin' Wonderbread here, folks) and you'll be plotting a move to
  Italy. FWIW, this soup keeps in my fridge for up to a week.
  




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Recipe ID 34992 (Apr 03, 2005)

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