What a surprising creation this soup is!! Elegant, classic, and extremely tasteful!! Came about just by chance, which I briefly said in the intro.
Since my discovery, I have seen it several times on other sites. Maybe not several but a couple, anyway. It sort of burst the bubble of my discovery; thinking I fell upon this scrumptious new soup concoction; which was my creation. Or I thought so…
That’s okay we all have our own spin on it.
Cauliflower has such a subtle delicate flavor. It is really the perfect vegetable for a creamed soup.
Cauliflower is not only pretty and elegant it’s loaded with nutrition. It is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber that helps with weight control and its low in carbohydrates.
Cauliflower is considered one of the superfoods because of the nutrient-rich content. It protects cells from DNA damage. The Linus Pauling Institute, a research group focused on health maintenance recommends a weekly serving of five cruciferous vegetables.
Cauliflower is primarily a cool-season vegetable but it is easy to obtain most any time of the year. After purchase, it will keep in the refrigerator for up to a week in a paper or plastic bag.
There are many new ways that cauliflower is being used. Since it is so low in carbohydrates it has been used as a stuffing after being riced; great for stuffing peppers.
It’s been used for pizza crust, which I will say for myself it’s very good that way since I’ve made it myself and it worked beautifully. Now you can actually purchase the cauliflower pizza shells in the frozen food section in the grocery store.
Also good steamed and then mashed substituting for potatoes which are high carbs. Another way is in an Italian pickled concoction called giardiniera, something I must really try making myself. It is really delicious, one of my childhood favorites.
There really is a lot to explore with the vegetable, cauliflower. As a crudita (a pickled combo of vegetables), steamed, used in the preparation of lo-carb pizza shell or as in soup which I pleasantly discovered merely by accident. I hope you give it a try and let me know how it all works out for you. Until then, Mangiare in Buona Salute!!
Zuppa di Cavolfiore
- 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
- 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.