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Italian Cauliflower Soup

This Italian Cauliflower Soup is best to be served with lots of Crusty Bruschetta Italian bread. (Brush slices of bread with olive oil and fresh garlic and then grill them)

Ingredients:

serving size: 6
1 lrg Head cauliflower
2 tbl White or cider vinegar
1/4 cup Olive oil
4 To 6 cloves garlic
1/4 tsp To 1/2 tsp hot pepper flakes
3 cup Hot meat broth
Salt for taste
1/3 cup Chopped fresh parsley
6 oz Freshly grated pecorino cheese

Directions:

After breaking the cauliflower and stem into small pieces about 1/2",
in 2 quarts of cold water blende the viniger and wash the caulifloers and stem.
After draining drop into large pot of boiling salted water.
Let it boil for about 4 to 5 minutes, drain and dry them well.

In a pot heat the olive oil, add garlic and pepper, cook until the garlic is golden.
Time to add the cauliflower and let it cook for 5 minutes, while stirring and preventing from browning.
Add hot broth, parsley and little more salt, cook until they are tender.
After placing in a soup bowl, spread with lots of cheese, and enjoy.

***If you like to have more texture, remove about cup of the cooked cauliflower, pure and return in the soup.***

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