Pasta and Cauliflower Soup Federica
A hearty Italian soup combining tender Romanesco cauliflower and broken spaghetti in rich chicken stock, finished with Sicilian olive oil and pecorino cheese.
6 servings
35 min
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Ingredients
- •2 quarts chicken stock
- •1 teaspoon fine sea salt
- •2½ pounds cauliflower
- •¼ pound spaghetti
- •½ cup extra-virgin olive oil
- •2 ounces Pecorino cheese
Cooking Instructions
- 1.
Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
10 min
- 2.
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).
20 min
- 3.
Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.
5 min
