Ingredients
- 6 pecorino cheese (freshly grated)
- 4 clove garlic (minced)
- 1 head cauliflower
- 1 cauliflower from (cooked)
- 1,900 ml water (cold)
- 950 ml vegetable broth (hot)
- 60 ml olive oil
- 30 ml wine vinegar (white)
- 9 gr parsley flat leaf
- 6 gr salt
- 1 gr pepper (crushed hot red)
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.
