SOUP IS GOOD FOOD:

HUNGRY FRIAR'S SUPPER SOUP (Adapted from "The Splendid Table: Recipes from Emilia-Romagna, the Heartland
of Northern Italian Food" by Lynne Rossetto Kasper, Splendid Table: MPR)

Serves 6 to 8 as a first course, 4 to 6 as a main dish

1-1/2 tablespoons extra-virgin olive oil
1 ounce pancetta, minced
1 large onion, finely chopped
1 large cauliflower, cored and cut into bite-size pieces
3 tablespoons minced Italian parsley
3 fresh sage leaves, or 3 dried whole sage leaves
3-inch sprig of fresh rosemary, or 1 teaspoon dried rosemary leaves
1 large clove garlic, minced
2 cups drained canned tomatoes, or 2 medium vine-ripened tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper to taste
8 cups canned low-sodium broth, or homemade stock if available
2 tablespoons red wine vinegar
Garnish
2 tablespoons minced Italian parsley
1 teaspoon chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary leaves
1 cup (4 ounces) freshly grated Italian Parmigiano-Reggiano cheese

Working Ahead: The soup can be made 1 day in advance. Take care not to overcook the cauliflower, so that it keeps some of its crispness in reheating. Cool the cooked soup to room temperature, cover, and refrigerate.
Garnish just before serving.

Making the Flavor Base: Heat the olive oil and pancetta in a large pot.
Cook over medium heat, 8 minutes, or until the pancetta is golden. Using a slotted spoon, remove and reserve the pancetta. Spoon off all but about 2 tablespoons oil from the pot. Turn the heat to medium-high and add the onion, cauliflower, parsley, and herbs. Cook, stirring frequently with a wooden spatula, 8 to 10 minutes, or until the onion is a deep golden brown and the cauliflower has browned too. Remove the herbs if they threaten to
burn. Stir in the garlic and tomatoes, and boil about 5 minutes.

Cooking and Serving: Have soup dishes and a tureen warming in a low oven.
Pour the stock into the pot and simmer 15 minutes, or until the cauliflower is tender-crisp. Sprinkle the soup with the vinegar. Transfer it to the tureen, and sprinkle with the garnish of parsley, chopped rosemary, and the reserved pancetta. Serve, passing the Parmigiano-Reggiano separately.

Where was a tureen of this soup when we got two feet of snow on Wednesday night? Posted by Orrin Judd at December 28, 2002 6:39 AM