Cauliflower is a vegetable typical of the winter season, which is likely to be prepared in many ways and is ideal for making delicious soups. The ZUPPA DI CAVOLFIORE is a rustic dish prepared with simple ingredients which give a special flavour to the preparation.
The cauliflower soup is a delicious first course, light and nutritious, quick and easy to prepare, especially if it served hot with a drizzle of extra virgin olive oil.
The white cauliflower comes from the Marche region, from where this recipe comes from.
The process is very easy!
Just start blending together a quarter of an onion, half a carrot and a piece of celery
Then chop a cauliflower and two small potatoes.
Heat the oil in a large saucepan over medium heat. Add the onion, the carrot and the celery and cook, stirring, for 5-6 minutes or until soft. Then add the cauliflower, potato, stock and water. Cover and bring to the boil.
Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until the cauliflower and the potatoes are tender.
|cooking the soup|
Leave the soup to rest aside for a short time and then blend until smooth. Add some cream and season with some salt and cheese.
|blend the soup|
Ladle soup among serving bowls and drizzle with some extra virgin olive oil. Season with some extra cheese and serve with some fresh bread.