Pasta and Cauliflower Soup
Pasta and Cauliflower Soup
Ingredients:
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2 quarts prepared chicken stock
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1 teaspoon fine sea salt
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2 and 1/2 pounds cauliflower, cut into 1-inch wide florets
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1/4 pound spaghetti, broken into roughly 1 and 1/4-inch pieces
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1/2 cup extra-virgin olive oil
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2 ounces finely grated Pecorino or Parmigiano-Reggiano (1 cup)
Directions:
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Bring stock to a boil in a 4 to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
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Stir in cauliflower and simmer, covered, until just tender, about 5 minutes.
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Stir in pasta and simmer, uncovered, stirring occasionally, until ‘al dente’, 10 to 15 minutes.
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Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese. Makes 6 first-course servings.
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