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Zuppa di Cavolfiore

If you like cauliflower you will love this unlikely soup. I accidentally discovered this soup. If you remember I mentioned to you how I hate to waste, so it was this one day I was taking inventory of what I had in the fridge and wah-la! To my surprise, I had leftover sauteed cauliflower from just a few days before but it totally slipped my mind and I looked at it and thought to myself "I can't let this go, I need to make something with it." I just got a new immersion blender and I was anxious to try it so that's how "Zuppa di Cavolfiore" was created. Never did I know there were actual real recipes created already.
So I started by using the immersion blender on the already cooked cauliflower which also was cooked with shallots and garlic pulverizing it and then putting all of it in a saucepan. To that, I added the rest of the ingredients and let it come to a slow boil and brought it down to a simmer cover with a lid and let it cook for about a half an hour. It just was so delightful and had such an elegant flair to it.
This soup was a pleasant surprise to our palates. It is the kind of soup you would want to serve as one of your first courses at a dinner party complemented by either a veal, chicken, or fish as the main course. Just to give you a few ideas of what would go well with this most unexpected surprising soup.
Course Soup
Cuisine American, Italian
Keyword cauliflower, Italian, soup
Cook Time 45 minutes
Servings 6

Equipment

  • Wide Mouth Mason Jars

Ingredients

  • 1 large head of cauliflower chopped
  • 2 Chopped shallots
  • 3 cloves fresh chopped garlic
  • 1 Stalk celery chopped
  • 40 oz. carton chicken or vegetable broth
  • 4 tbsp. unsalted butter
  • 3 tbsp. olive oil I don't actually measure the olive oil; I eye it giving it a free pour.
  • ½ cup heavy cream
  • 1 tsp. hot pepper sauce
  • salt pepper to taste
  • 1 a fresh sprig of thyme

Instructions

  • In your saucepan, your going to put your chopped shallots, garlic, celery, butter, olive oil. and a sprig of tyme. You are going to saute until transparent; add your cauliflower and about ¾ cup of broth. Cover and turn your burner up.

You are going to let the cauliflower cook until fork tender.

  • After the cauliflower is fully cooked you are going to add the rest of your broth, cream, hot pepper sauce and of course your sprig of thyme, salt, and pepper.
  • After all your flavors have mingled, you are, first going to remove the sprig of thyme. If you have an immersion blender you are going to use it on your concoction and work it into a creamed soup. Otherwise, you are going to use your regular blender. I would suggest to blend it in two or three batches and place it back in the saucepan.
  • Add back the sprig of thyme. Bring it to a simmer so all the flavors come together
  • Lastly, you are going to remove the sprig of tyme.
  • You can serve your soup with a dollop of sour cream and a sprinkle of cayenne.

Notes