Neapolitan Cauliflower Soup

Directions

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.

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 purée 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.