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      In the kitchen with Sandra: Deep Freeze Remedy

       
      By
      Jan. 22, 2014

      “Thawing the deep freeze” SoupThe winter deep freeze is back with a vengeance! Minus thirty anyone?!? This weather makes me want to curl up with a good book and hibernate until spring. We all know that is not possible, so let’s cook instead. It’s the kind of weather where the food must be hot, hearty and satisfying. With this in mind, I took a trip down memory lane and made a favorite from my maternal grandmother’s repertoire: cauliflower potato soup. And like any good recipe from an Italian descendent, it includes a hint of tomato. And a sprinkle of grated parmesan cheese. Really yummy!

      “Thawing the deep freeze” Soup

      INGREDIENTS
      1 tbsp oil
      1 small head of cauliflower, cut into flowerets
      1 medium sized onion, diced
      4 small potatoes, peeled and diced
      4 liters vegetable or beef broth
      1/2 cup ground tomatoes or coulis
      Salt and Pepper to taste
      2 cups cooked pasta, like Acini di Pepe (optional)
      Grated parmesan cheese to taste (optional)

      In a large pot over medium high heat, heat the oil and add the diced onion. Cook for about five minutes, then add the potatoes and cook for another five minutes. Add the cauliflower, broth and tomato coulis. Let the soup cook for about 20 to 25 minutes or until the vegetables are thoroughly cooked. Season to taste with salt and pepper. Once the soup is cooked, you may add the cooked pasta. For those who love parmesan cheese, add a generous spoonful to your plate and enjoy!

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