Neapolitan Cauliflower Soup

Recipe Cuisine: Soups/stews
Recipe Category: Soups/stews
Recipe Serves: 6

Recipes Ingredients:

1 Head cauliflower - large
1/4 c Olive oil
-(about 2 lbs.), cored and 4
c Vegetable Broth - Hot (see
Separated into florets
-recipe) OR canned
2 tb White Wine vinegar - OR
Low-sodium Chicken broth
-cider vinegar 2
ts Salt
4 Clove Garlic - minced
1/3 c Parsley - flat-leaf, freshly
1/2 ts Crushed Hot red pepper
-chopped

Recipe Instructions:

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.