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Рецепт Neapolitan Cauliflower Soup
by Global Cookbook

Neapolitan Cauliflower Soup
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  Порций: 6

Ингредиенты

  • 1 head cauliflower - large (about 2 lbs.), cored and
  •     Separated into florets
  • 2 Tbsp. White wine vinegar - Or possibly cider vinegar
  • 4 x Clove garlic - chopped
  • 1/2 tsp Crushed warm red pepper
  • 1/4 c. Extra virgin olive oil
  • 4 c. Vegetable Broth - warm (see recipe) Or possibly canned
  •     Low-sodium chicken broth
  • 2 tsp Salt
  • 1/3 c. Parsley - flat-leaf, freshly minced

Инструкции

  1. Number of
  2. Servings: 6
  3. Pecorino cheese - freshly grated
  4. Trim the stems from the cauliflower florets and cut them into 1/2 inch pcs, then break the florets into 1/2-inch pcs. Fill a large bowl with 2 qts of cool water and stir in the vinegar. Add in the cauliflower pcs 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 till just tender, about 4 min. Drain the cauliflower thoroughly.
  5. In a large saucepan, cook the garlic and warm red pepper in the extra virgin olive oil over moderately low heat, stirring occasionally, till the garlic is golden brown, about 3 min. Add in the cauliflower and cook for 5 min, stirring to prevent it from browning. Stir in the warm Vegetable Broth, salt and parsley.
  6. Using a slotted spoon, remove 1 c. of the cooked cauliflower from the soup and puree it in a blender or possibly food processor till 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.
  7. NOTE: Make this soup as garlicky and spicy as you like and serve with lots of crusty Italian bread.
  8. Serves 6.