Crema de cavolfiore - cream of cauliflower soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 3 | tablespoons | Butter |
| 4 | slices | Bacon, Or Pancetta, Chopped |
| 1 | medium | Onion, Chopped |
| 1 | Head Cauliflower, Washed, Chopped | |
| 1 | quart | Chicken Stock |
| 4 | tablespoons | Flour |
| 1 | cup | Light Cream, * See Note |
| 4 | drops | Tabasco Sauce |
| Salt And Pepper, To Taste | ||
| 1 | tablespoon | Fresh Parsley, Chopped |
Directions
* It is just as good using one cup of skim milk.
Heat the butter and oil in a large pot and cook the bacon until it is crisp. Add the onion and cauliflower and cook for 10 minutes. Add the stock and let boil for another 10 minutes.
Mix together the flour and cream until very smooth. Add to the soup very slowly, stirring constantly. Cook for 6 minutes and then season to taste with Tabasco, salt and pepper. Serve immediately with chopped parsley on top.
NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada.
Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg Baldassari <75402.3465@...> on 97