Food Network: Cauliflower Soup: Minestra di Cavolofiore

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Cauliflower Soup: Minestra di Cavolofiore
Recipe copyright Mario Batali, 2002. All rights reserved.

Ingredients
1/4 cup extra-virgin olive oil
2 pounds cauliflower, cut into florets
4 cups brown chicken stock, recipe follows
2 cloves garlic, sliced
2 bay leaves
1 cup crushed tomatoes
Pinch red pepper flakes
Salt and pepper
1 pound mezza ziti (half-sized ziti)

Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a separate stockpot, heat the olive oil over medium-high heat, and add the cauliflower. Stir over
high heat for 5 minutes, seasoning until the cauliflower is just beginning to get tender. Add the

chicken stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and pepper, to taste, and bring
to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 15 minutes. Add water
if necessary to ensure that all the cauliflower is submerged in hot liquid.

Add the ziti to the boiling water and cook until not quite done. Drain and add to the simmering soup
to finish cooking. Season with salt and pepper, and serve.

Ingredients
Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

Directions
In a large, heavy-bottomed saucepan, heat the oil over high heat until
smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken
and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return
the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir
with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2
hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the
bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.
Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts