Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Someone on the list was looking for veggie recipes. Heres one I modified, originally called Neopolitan Cauliflower Soup, but transformed by me into a CH wonder. Trust me, you dont have to be a veghead to enjoy it. Even more tasty when made with organic ingredients, but the real secret is to use really, really good olive oil. Rinse the cauliflower and trim coarsely. Place in a large bowl with vinegar and stir to further clean the cauliflower. Meanwhile, heat a large saucepan of salted water to boiling and heat the vegetable/faux-chicken stock. Put cauliflower into the boiling water, return to a boil and cook over a moderately high heat until just tender, about 4 minutes. Drain the cauliflower thoroughly. Toss the cauliflower into the bowl that held the water/vinegar cleansing mixture and set aside. Once saucepan has cooled, pour in olive oil. Heat over medium-low heat and then drop in minced garlic. Cook garlic for about 3 minutes, till golden. Then toss in boiled cauliflower, habs and peccorino. Cook, stirring and slicing up the cauliflower further, for about 5 minutes. Pour in heated broth, and add salt, pepper, Calvins, paprika and parsley. Heat, then remove from heat and blend like a mofo. I use a handblender, but whatever works for you is okay. Point is, when you beat the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream (bonus for vegans). Heat through and serve. Top with lots of Italian pecorino and youll be one happy camper. Add some tasty crusty white bread (we aint talkin Wonderbread here, folks) and youll be plotting a move to Italy. FWIW, this soup keeps in my fridge for up to a week. Posted to CHILE-HEADS DIGEST by Edmiston on May 10, 1998
