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Neapolitan Cauliflower Soup

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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

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