Southern Italian Soup Of Dried Favas Potatoes Cauliflower And Food

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

SOUTHERN ITALIAN SOUP OF DRIED FAVAS, POTATOES, CAULIFLOWER, AND

Steps:

• In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
• Add onion and saute until soft and translucent, 7-9 minutes.
• Add water and fava beans and bring to boil.
• Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
• Add potatoes and cook til nearly tender, about 12 minutes.
• Add cauliflower and simmer til cooked through.
• Remove from heat and let stand to cool 10 minutes.
• Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
• Return soup to stockpot and reheat over medium heat.
• Add more water to bring to desired consistency.
• Add salt to taste.
• In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
• When oil is hot, add pasta and stir well (Pasta will brown quickly).
• Fry stirring until pasta is is consistent light brown.
• Remove from skillet and drain on paper towels.
• Ladle soup into warm bowls.
• Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.

CAULIFLOWER POTATO SOUP

Steps:

• Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
• Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
• Cook on Low, stirring occasionally, for 2 1/2 hours.
• Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

POTATO CAULIFLOWER SOUP

Steps:

• In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
• Cover and cook until tender, about 30 minutes. Remove from heat.
• With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
• Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.