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Italian food recipe: Venetian Cauliflower Soup
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Keywords:
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cauliflower, soup
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Introduction:
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"In Venice we have big soups, simple soups," Francesco says. "This is a good example." But he adds that when it's served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.
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Ingredients:
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5 tablespoons (45 g) unsalted butter
1 small chopped onion
1 leek, chopped (white part only)
1 baking potato, peeled and coarsley chopped
1 small head or 1/2 large head cauliflower, coarsley chopped
1 anchovy fillet, rinsed and chopped
8 cups (2 L) cold water
Salt and freshly ground white pepper to taste
4 3-inch (7.5-cm) rounds Italian country bread
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Description:
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Heat 2 tablespoons of the butter in a large, heavy saucepan. Add the onion and leek and saute slowly until they are tender but not brown. Add the potato, cauliflower, anchovy, and water. Bring toa simmer and cook, uncovered, for 1 hour. Allow the soup to cool briefly, then puree it in a blender or food processor. You will probably have to do this in batches.
Return the soup to the saucepan, bring it to a simmer, and season it with salt and white pepper. Just before serving time, heat the remaining butter in a small skillet. Saute the bread slices on both sides until they are golden and serve them alongside the soup.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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Makes 4 servings
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Italian food recipe: Venetian Cauliflower Soup
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