Neapolitan Cauliflower Soup
Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cauliflower florets
large (about 2 pounds), cored and seperated into florets |
*
|
| 2 | tablespoons |
white wine vinegar
or cider vinegar |
|
| 4 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
hot chili peppers
crushed |
|
| ¼ | cup |
olive oil
|
|
| 4 | cups |
vegetable stock
hot, canned |
|
| 1 | x |
chicken broth, low salt
|
*
|
| 2 | teaspoons |
salt
|
|
| ⅓ | cup |
parsley leaves
flat leaf, freshly chopped |
|
| 1 | x |
romano cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cauliflower florets
large (about 2 pounds), cored and seperated into florets |
*
|
| 3E+1 | ml |
white wine vinegar
or cider vinegar |
|
| 4 | each |
garlic cloves
minced |
|
| 2.5 | ml |
hot chili peppers
crushed |
|
| 59 | ml |
olive oil
|
|
| 946 | ml |
vegetable stock
hot, canned |
|
| 1 | x |
chicken broth, low salt
|
*
|
| 1E+1 | ml |
salt
|
|
| 79 | ml |
parsley leaves
flat leaf, freshly chopped |
|
| 1 | x |
romano cheese
|
*
|
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.
