Neapolitan Cauliflower Soup

Ingredients

1 head cauliflower
30 ml wine vinegar
4 clove garlic
1 gr pepper
60 ml olive oil
950 ml vegetable broth
6 gr salt
9 gr parsley flat leaf
6 pecorino cheese
1,900 ml water
1 cauliflower from

Instructions

soup and puree it in a blender or food processor until smooth. Return it to the soup, increase the heat to moderate and heat through. Ladle the soup into bowls and sprinkle on a generous amount of cheese. NOTE: Make this soup as garlicky and spicy as you like and serve with lots of crusty Italian bread. Serves 6. Recipe from Food & Wine, March, 1990. Posted By Michelle Bass. Courtesy of Fred Peters.