| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Soups/stews, Italian | 6 | Servings |
INGREDIENTS
| 1 | Head cauliflower – large (about 2 lbs.), cored and | |
| Separated into florets | ||
| 2 | tb | White wine vinegar – OR cider vinegar |
| 4 | Clove garlic – minced | |
| 1/2 | ts | Crushed hot red pepper |
| 1/4 | c | Olive oil |
| 4 | c | Vegetable Broth – hot (see recipe) OR canned |
| Low-sodium chicken broth | ||
| 2 | ts | Salt |
| 1/3 | c | Parsley – flat-leaf, freshly chopped |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”