Lemony Cauliflower Soup & Cheesy Fontina-Thyme Toast
Lemony Cauliflower Soup & Cheesy Fontina-Thyme Toast
While the winters in Florence are much milder than the northeastern winters I’m used to, we do have a cold snap now and then. Lately it’s been lows of 30’s and highs of 40’s which is normal for New York weather, but FREEZING for Florence. Luckily in Italy one of the staples of the Mediterranean diets are soups with seasonal veggies, whole grains and they’re really easy to make. There is a type of soup called a vellutata that is a creamy vegetable soup, that doesn’t contain any cream at all. The soups are made with a flavorful base, a veggie of choice and once cooked puréed for that creamy, velvety texture. You know I don’t like boring food, so I like to add to the final soup other flavors to balance, as well as other textures so it’s not very one note but a nice balanced dish. Vellutata is also a great base for a lean protein like grilled shrimp or fish to use in place of a typical mashed potato.
One of my favorite veggies of the season is cauliflower. Here we have a few types the typical white cauliflower, a purple one, an orange one and a green one called Cavolo Romano or Romanesco. I’m making the soup with the typical white one which I love in soups, roasted, sautéed or even mashed. Almost all soups have a soffritto (onions, carrots and celery, or just onions or garlic) and herbs infused for flavor such as a classic OG for soups: bay leaf. I’m pairing this naturally sweet cauliflower with broccoli rabe which has bitter and floral notes, as well as with speck. Speck is a type of ham that is from Alto Adige, its cured and smoked so the flavor is a quite addition to the cauliflower soup. Last but not least a side of cheesy toast with thyme. What’s better than grilled cheese and soup!
Let me know how you like this soup and tag me when post on IG @thedolcevitaexperience
#neverboring #thedolcevitaexperience
Serves 4
Mise en Place
Lemony Cauliflower Soup & Cheesy Fontina-Thyme Toast
Serves 4
Ingredients:
800 grams (1.5 to 2 lbs) Cauliflower
1 leek, thinly sliced
1 celery stalk, thinly sliced (reserve the celery leaves)
2 garlic cloves
1 bay leaf
2 cups Broccoli Rabe, chopped
1.5 oz Speck
A handful of parsley
EVOO
Salt to taste
Cracked green peppercorn
4 slices Tuscan bread or similar
½ cup shredded fontina
A couple thyme sprigs
½ a teaspoon chopped, toasted
Leeks & Celery
Method:
In a large pot, drizzle some EVOO and add one garlic clove that has been smashed. Cook on low to medium heat until the garlic is golden. Add the leeks and celery to the pot with the garlic and sauté on medium until soft, adding a pinch of salt to help soften the leeks. While the leeks are cooking cut the cauliflower into a large dice. Once the leeks are soft, add the chopped cauliflower. Stir to combine flavors, and then cover with about 5 cups of water. Add the bay leaf, and bring to a boil. Once boiling, lower to a simmer and cook about 40 minutes until the cauliflower is tender. Purée the cauliflower soup to a smooth consistency and adjust taste with salt.
Slice the speck into a small dice. Drizzle a pan with the tiniest splash of EVOO and add the speck to the cold pan, then bring to a medium heat. Cook until crispy, and place on a paper towel to absorb some of the oil. In a clean pan, add EVOO and the other garlic that has been smashed. Cook on low to medium heat until golden. Add the chopped broccoli rabe, and cook until crispy. Adjust taste with salt as needed. Chop the parsley and the celery leaves together, and leave to the side.
Crispy Speck
Before plating soup, add the Tuscan bread in the oven at 400 for a couple minutes to toast the top. Add the shredded fontina and return to the oven. After about 5 minutes when the cheese is half melted, add the thyme and return to the oven to fully melt the cheese.
Plate soup, add broccoli rabe and speck to garnish. Add the chopped celery leaves and parsley. Serve with the grilled cheese fontina toast and enjoy.
