Cauliflower Soup

Cauliflower Soup

 

 

With an abundance of cauliflower at the end of the summer, it’s a good time to make this soup. It’s quick and easy to make using canned broth and tomatoes. Just season the soup with a little thyme and nutmeg and your ready for a great meal.

 

This delicious Cauliflower Soup is made with chunks of cauliflower. If you love soup as much as I do, you’ll love this recipe.

INGREDIENTS

 

  • 1 large head of cauliflower
  • 1 yellow onion
  • 2 carrots, sliced
  • 2 cloves of garlic, chopped
  • 2 oz. of pancetta, chopped
  • 2 Tbls of olive oil
  • 1 Tbls of butter
  • 1 15oz. can of diced tomatoes
  • 2 Tbls of tomato paste
  • 1 quart of chicken broth
  • 1/2 tsp of freshly grated nutmeg
  • 1 tsp of dried thyme
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 pound of ditali pastaPREPARATION

     

  • Break the cauliflower up into florets and set aside.
  • In a large pot sauté the onions, carrots, garlic and pancetta, in the olive oil and butter for 10 minutes.
  • Add the cauliflower, tomatoes, tomato paste, thyme, nutmeg and broth.
  • Bring to a boil, reduce and simmer for 45 minutes.
  • Season with salt and pepper.
  • Bring 4 quarts of salted water to a boil and cook the pasta until al dente, around 8 minutes.Place the pasta in a bowl and top with soup. Serve with parmesan cheese and a nice Shiraz.. Serves 4 to 6 people.

recipe from http://www.great-chicago-italian-recipes.com/cauliflower_soup.html

 

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