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