Cauliflower Soup (minestra Di Cavalfiore)

Now I should like to know whether your soul, tired of its own righteousness, is learning to be revived by and to trust in the righteousness of Christ... My dear brother, learn Christ and Him crucified. Learn to pray to Him and, despairing of yourself, say, 'You, Lord Jesus, are my righteousness, but I am your sin. You have taken upon Yourself what is mine and have given to me what is Yours. You have taken upon Yourself what you were not and have given to me what I was not.' Beware of aspiring to such purity that you will not wish to be looked upon as a sinner, or to be one. For Christ dwells only in sinners. On this account He descended from heaven, where He dwelt among the righteous, to dwell among sinners. Meditate on this love of His and you will see His sweet consolation.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Italian	Italian, Soups/stews, Vegetables	6	Servings

INGREDIENTS

1		Head cauliflower
2	T	White or cider vinegar
1/4	c	Olive oil
4		To 6 cloves garlic
1/4	t	To 1/2 tsp hot pepper flakes
3	c	Hot meat broth
		Salt
1/3	c	Chopped fresh parsley
6	oz	Freshly grated pecorino
		cheese

INSTRUCTIONS

"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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 206 Calories From Fat: 151 Total Fat: 17.2g Cholesterol: 24.9mg Sodium: 484.3mg Potassium: 63.2mg Carbohydrates: 2.1g Fiber: <1g Sugar: <1g Protein: 11.1g