Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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
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 the carrots and rice. Reduce the heat to simmer and let cook until the rice is completely soft, about 25 minutes. (You can also precook the rice or use leftover rice to cut down on the cooking time.)
Add the cauliflower, cooked leeks and cream.
Transfer the soup, in batches, 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.