Cauliflower: Best Cauliflower Soup Ever
Source of Recipe
internet
List of Ingredients
1 lrg Cauliflower, cored & separated into florets
2 tbl White wine vinegar
1 1/2 Garlic heads, minced
1 tsp Crushed peccorino or other small dried red pepper
1/4 cup Olive oil, (the best you can afford)
4 cup Vegetable broth, hot, (Vegetarian faux-chicken stock is nice too)
2 Fresh habs, minced
2 tbl Paprika
2 tsp Calvin's, or, if you don't have any, cayenne
2 tsp Salt, (Kosher salt or sea salt helps enhance the flavour)
2 tsp Black ppper
1 bn Parsley, Italian, freshly chopped
Pecorino cheese, grated Recipe
Note: 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, Calvin's, paprika and parsley.
Heat, then remove from heat and blend well. 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 you'll be one happy camper. Add some tasty crusty white bread. Keeps in the fridge for up to a week.
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