Southern Italian Soup Of Dried Favas Potatoes Cauliflower And Recipes

Steps:

• Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
• Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
• Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
• Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
• While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
• While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Steps:

• In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
• Add onion and saute until soft and translucent, 7-9 minutes.
• Add water and fava beans and bring to boil.
• Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
• Add potatoes and cook til nearly tender, about 12 minutes.
• Add cauliflower and simmer til cooked through.
• Remove from heat and let stand to cool 10 minutes.
• Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
• Return soup to stockpot and reheat over medium heat.
• Add more water to bring to desired consistency.
• Add salt to taste.
• In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
• When oil is hot, add pasta and stir well (Pasta will brown quickly).
• Fry stirring until pasta is is consistent light brown.
• Remove from skillet and drain on paper towels.
• Ladle soup into warm bowls.
• Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.