Spanish cauliflower soup

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<mx2 source= " MasterCook 6.0 " date= " January 03, 2001 " >

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<Nam>

Cauliflower with Garlic and Paprika

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<RcpE name= " Cauliflower with Garlic and Paprika " author= " Joyce Goldstein,

Savoring Spain and Portugal " >

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* Exported from MasterCook *

 

Cauliflower with Garlic and Paprika

 

Recipe By :Joyce Goldstein, Savoring Spain and Portugal

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds cauliflower -- cut into florets

2 teaspoons fresh lemon juice

1/3 cup olive oil

3 ounces coarse country bread

or 2-3 slices -- crusts removed

1 tablespoon sweet paprika

2 cups water

Salt to taste

3 cloves garlic -- coarsely chopped

2 tablespoons pine nuts -- toasted

3 tablespoons chopped fresh flat-leaf parsley

Freshly ground pepper to taste

 

Fill a bowl with water and add the cauliflower florets and lemon juice. Set

aside until needed.

 

In a large frying pan over medium heat, warm the olive oil. Add the bread slices

and fry, turning once, until crisp and golden on both sides, 3 to 5 minutes

total. Remove from the pan, break into pieces and place in a blender or food

processor.

Add the paprika to the oil remaining in the pan, over low heat, and cook for a

minute or two to release its fragrance. Add the water and bring to a boil. Drain

the cauliflower and add to the pan. Season with a little salt and cook,

uncovered, until the cauliflower is tender, 10 to 15 minutes.

 

Meanwhile, add the garlic, pine nuts and parsley to the blender or food

processor and pulse until well crushed. When the cauliflower is tender, add

about ¼ cup of the cauliflower cooking water, pulse once, and then transfer the

mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to

blend the flavors.

 

Season with salt and pepper, transfer to a warmed serving bowl and serve. Serves

6 servings as a side dish.

 

Source:

" Time-Life Williams-Sonoma Series "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 14g Fat (59.6% calories

from fat); 5g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

132mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

NOTES : Cauliflower With Garlic and Paprika is a robust concoction which has its

origin in the Spanish province of Murcia, known for its fine vegetable gardens.

" Spanish cooking relies on a handful of spices to give it its unique character, "

Goldstein writes.

 

Nutr. Assoc. : 0 0 0 756 0 1032 0 0 0 0 0 0

 

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<CatS>

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Soups

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<IngR name= " cauliflower " unit= " pounds " qty= " 2 " code= " I " >

<IPrp>

cut into florets

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " teaspoons " qty= " 2 " code= " I " ></IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/3 " code= " I " ></IngR>

<IngR name= " coarse country bread " unit= " ounces " qty= " 3 " code= " I " >

<INtI>

756

</INtI>

</IngR>

<IngR name= " or 2-3 slices " code= " T " >

<IPrp>

crusts removed

</IPrp>

</IngR>

<IngR name= " sweet paprika " unit= " tablespoon " qty= " 1 " code= " I " >

<INtI>

1032

</INtI>

</IngR>

<IngR name= " water " unit= " cups " qty= " 2 " code= " I " ></IngR>

<IngR name= " Salt to taste " code= " T " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 3 " code= " I " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " pine nuts " unit= " tablespoons " qty= " 2 " code= " I " >

<IPrp>

toasted

</IPrp>

</IngR>

<IngR name= " chopped fresh flat-leaf parsley " unit= " tablespoons " qty= " 3 "

code= " I " ></IngR>

<IngR name= " Freshly ground pepper to taste " code= " T " ></IngR>

<DirS>

<DirT>

Fill a bowl with water and add the cauliflower florets and lemon juice. Set

aside until needed. </DirT>

<DirT>

In a large frying pan over medium heat, warm the olive oil. Add the bread slices

and fry, turning once, until crisp and golden on both sides, 3 to 5 minutes

total. Remove from the pan, break into pieces and place in a blender or food

processor. </DirT>

<DirT>

Add the paprika to the oil remaining in the pan, over low heat, and cook for a

minute or two to release its fragrance. Add the water and bring to a boil. Drain

the cauliflower and add to the pan. Season with a little salt and cook,

uncovered, until the cauliflower is tender, 10 to 15 minutes. </DirT>

<DirT>

Meanwhile, add the garlic, pine nuts and parsley to the blender or food

processor and pulse until well crushed. When the cauliflower is tender, add

about ¼ cup of the cauliflower cooking water, pulse once, and then transfer the

mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to

blend the flavors. </DirT>

<DirT>

Season with salt and pepper, transfer to a warmed serving bowl and serve. Serves

6 servings as a side dish. </DirT>

</DirS>

<Srce>

Time-Life Williams-Sonoma Series

</Srce>

<Note>

Cauliflower With Garlic and Paprika is a robust concoction which has its origin

in the Spanish province of Murcia, known for its fine vegetable gardens.

& quot;Spanish cooking relies on a handful of spices to give it its unique

character, & quot; Goldstein writes. & #013; & #010;

</Note>

</RcpE></mx2>

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