creamy cauliflower soup with pasta

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Creamy Parmesan and Cauliflower Soup with Pasta Bows

 

Recipe By :Gabriella Rossi

Serving Size : 6 Preparation Time :0:00

Categories : Chowders & Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 large cauliflower head

5 cups low-sodium vegetable stock

1 1/2 cups pasta bows -- (farfalle)

2/3 cup light cream

freshly grated nutmeg

pinch cayenne pepper

4 tablespoons freshly grated parmesan cheese

salt and pepper

flat-leaf parsley -- for garnish

MELBA TOAST:

3 slices white bread -- day old

freshly grated parmesan cheese

1/4 teaspoon paprika

 

1. Cut the leaves off and central stalk out of the cauliflower and discard.

Divided the cauliflower into florets.

 

2. Bring the stock to a boil and add the cauliflower. Simmer for about 10

minutes, or until very soft. Remove the cauliflower with a slotted spoon and

place in a food processor. Add the pasta to the stock and simmer for 10 minutes

until tender. Remove pasta from pot and drain; add some of the liquid to the

food processor along with the cream, nutmeg and cayenne. Blend until smooth,

then press through a sieve into a clean pan. Stir in the cooked pasta. Strain

remaining liquid in the pan. Reheat the soup, stirring occasionally. Stir in

parmesan for soup. Taste and adjust the seasoning. Garnish (if desired).

 

3. MEANWHILE, make the melba toast. Preheat the oven to 350F. Toast the bread

lightly on both sides. Quickly cut off the crusts and split each slice in half

horizontally. Sprinkle toast with parmesan and paprika. Place on baking sheet

and bake for 10 to 15 minutes, or until uniformly golden Serve with soup.

 

VARIATION: Replace cream with skim milk or non-fat half and half: 163 Calories;

3g Fat (14.4% calories from fat);3g Dietary Fiber.

 

Description:

" Silky smooth, mildly cheese soup that isn't overpowered by the cauliflower. "

Source:

" Vegetarian Italian Cooking by Gabriella Rossi (2000) "

 

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Per Serving (excluding unknown items): 198 Calories; 8g Fat (34.4% calories from

fat); 9g Protein; 24g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 216mg

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

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26044 0 0 0 0 0 0 0 0 0 0