Cauliflower Soup: Minestra di Cavolofiore

Name: Cauliflower Soup: Minestra di Cavolofiore
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 907 grams cauliflower, cut into florets; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 2 cloves garlic, sliced; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 pinch Pinch red pepper flakes; 6 servings Salt and pepper; 2 Tbsps tomato paste; 237 milliliters crushed tomatoes; 454 grams mezza ziti (half-sized ziti)

Cauliflower Soup: Minestra di Cavolofiore might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 41g of protein, 38g of fat, and a total of 805 calories. This recipe serves 6. Head to the store and pick up garlic, salt and pepper, tomato paste, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a separate stockpot, heat the olive oil over medium-high heat, and add the cauliflower. Stir over high heat for 5 minutes, seasoning until the cauliflower is just beginning to get tender.

Ingredients you will need

Cauliflower

Olive Oil

Seasoning

Equipment you will use

Pot

Add the chicken stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and pepper, to taste, and bring to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 15 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cauliflower

Bay Leaves

Tomato

Garlic

Pepper

Add water if necessary to ensure that all the cauliflower is submerged in hot liquid.

Ingredients you will need

Cauliflower

Water

Add the ziti to the boiling water and cook until not quite done.

Ingredients you will need

Water

Ziti

Drain and add to the simmering soup to finish cooking. Season with salt and pepper, and serve.

Ingredients you will need

Salt And Pepper

Soup

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle