Best Southern Italian Soup Of Dried Favas Potatoes Cauliflower And Recipes

PASTA AND CAULIFLOWER SOUP FEDERICA

Steps:

• Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
• Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
• Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

CURRIED CAULIFLOWER-POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
• Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
• While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
• While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

SOUTHERN ITALIAN SOUP OF DRIED FAVAS, POTATOES, CAULIFLOWER, AND

Steps:

• In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
• Add onion and saute until soft and translucent, 7-9 minutes.
• Add water and fava beans and bring to boil.
• Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
• Add potatoes and cook til nearly tender, about 12 minutes.
• Add cauliflower and simmer til cooked through.
• Remove from heat and let stand to cool 10 minutes.
• Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
• Return soup to stockpot and reheat over medium heat.
• Add more water to bring to desired consistency.
• Add salt to taste.
• In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
• When oil is hot, add pasta and stir well (Pasta will brown quickly).
• Fry stirring until pasta is is consistent light brown.
• Remove from skillet and drain on paper towels.
• Ladle soup into warm bowls.
• Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.

CAULIFLOWER POTATO SOUP

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.