Cauliflower Florets Soup | Carlo Florence chef

Ingredients

• 1 cauliflower
• 2 potatoes
• 1 clove of garlic
• 8 tablespoons of olive oil
• 1 small bunch of chopped parsley
• 1 white onion
• 5 deciliters of milk
• 6 deciliters of broth
• 30 g of grated Parmesan cheese
• Clean the cauliflower, divide it into florets, and cut them into small pieces. Peel the potatoes, wash, dry, and dice them.
• In a pot, sauté the chopped onion in 4 tablespoons of olive oil. Add the potato cubes and cook for a few minutes over medium heat.
• Then add the broth (reserving a few tablespoons) and the milk, letting it simmer for 20-25 minutes.
• Meanwhile, in a large enough pan, sauté the minced garlic, parsley, and cauliflower florets in olive oil.
• Let them brown for a few minutes and season with salt and pepper. Pour in 2 tablespoons of hot broth and continue cooking over low heat.
• Blend the potatoes with their cooking liquid, then pour the mixture back into the pot. Add the cauliflower florets and let everything cook for a few minutes to combine the flavors.
• Remove the soup from the heat and serve, garnished with grated Parmesan cheese and a drizzle of extra virgin olive oil.
• First courses