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Cauliflower Soup

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CHUNKS OF FLAVOR

I’ve never had Cauliflower Soup taste this good. I don’t care if it’s 90 degrees outside. When I get a taste for soup I make it anyway. This soup in particular is delicious mostly because cauliflower is my favorite vegetable next to asparagus.

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

Royal Worcester 9-in. Evesham Soup Plate, Gold

  • 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 pasta

    PREPARATION

  • 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.




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