Neapolitan Cauliflower Soup

Ingredients

Directions

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.

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, Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning.

Stir in the hot Vegetable Broth, salt and parsley.

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.