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NEOPOLITAN CAULIFLOWER SOUP
  • 1 lg Cauliflower; cored & separated into florets
  • 2 T White wine vinegar
  • 1 1/2 Garlic heads; minced
  • 1 ts Crushed peccorino or other small dried red pepper
  • 1/4 c Olive oil (the best you can afford)
  • 4 c Vegetable broth; hot (Vegetarian faux-chicken stock is nice too)
  • 2 Fresh habs, minced
  • 2 T paprika
  • 2 ts Calvin's ("Nothing comes between me and my Calvin's... Nothing") or, if you don't have any, cayenne I suppose
  • 2 ts Salt (Kosher salt or sea salt helps enhance the flavour)
  • 2 ts Black ppper
  • 1 bunch Parsley, Italian; freshly chopped
  • Pecorino cheese; grated
    1. Rinse the cauliflower and trim coarsely. Place in a large bowl with vinegar and stir to further clean the cauliflower.
    2. 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.
    3. 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.
    4. Pour in heated broth, and add salt, pepper, Calvin's, 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
    5. Heat through and serve.

     

     
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