Yield: 6 servings
|1 \N||Head cauliflower - large (about 2 lbs.), cored and|
|\N \N||Separated into florets|
|2 tablespoons||White wine vinegar - OR cider vinegar|
|4 \N||Clove garlic - minced|
|½ teaspoon||Crushed hot red pepper|
|¼ cup||Olive oil|
|4 cups||Vegetable Broth - hot (see recipe) OR canned|
|\N \N||Low-sodium chicken broth|
|⅓ cup||Parsley - flat-leaf, freshly chopped|
Number of Servings: 6
Pecorino cheese - freshly grated 1. Trim the stems from the cauliflower florets and cut them into ½ inch pieces, then break the florets into ½-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.
Recipe from Food & Wine, March, 1990.
Posted By Michelle Bass. Courtesy of Fred Peters.