Carrot and Cauliflower SoupClick to Play

Carrot and Cauliflower Soup

Minestra di Carote e Cavolfiore

Mary Ann Esposito

A classic soup of the Piedmont that is thickened with sieved rice.

Serves 6

Ingredients

1 small head cauliflower, separated into florets
2 tablespoons Filippo Berio olive oil
2 large leeks, finely chopped
4 cups vegetable or chicken stock
1/2 cup Arborio rice
3 large carrots, peeled and coarsely chopped
1/2 cup heavy cream
Salt to taste
Grinding white or black pepper
Fresh parsley

Directions 

Steam the florets in a double boiler until tender, drain, let cool then finely chop

Heat oil in a medium size sauté pan over medium heat.  Add the leeks and cook them until soft but not browned.  Set aside.

Bring broth to boil in a large saucepan. Add cooked leeks, carrots and rice.  Reduce the heat to simmer and let cook until the rice is completely soft, about 25 minutes.

Add cream.

Transfer the soup to a food processor, blender or use an immersion blender to puree until smooth.

Pour soup into a fine meshed sieve and place over a large bowl. After the soup has drained push the remaining solids through with a wooden spoon.  This will help to thicken the soup.

Serve the soup hot with a sprinkling of parsley over the top.

This recipe is featured on show 2410 - Piedmont Veggies.

item recipe is featured in Episode 2410 of Season 24.

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