Neapolitan Cauliflower Soup Recipe

Step 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.

Step 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.

Step 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.

Things You'll Need

  • 1 Head cauliflower - large
  • -(about 2 lbs.), cored and
  • Separated into florets
  • 2tb White wine vinegar - OR
  • -cider vinegar
  • 4 Clove garlic - minced
  • 1/2ts Crushed hot red pepper
  • 1/4c Olive oil
  • 4c Vegetable Broth - hot (see
  • -recipe) OR canned
  • Low-sodium chicken broth
  • 2ts Salt
  • 1/3c Parsley - flat-leaf, freshly
  • -chopped
  • Pecorino cheese - freshly grated

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