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Cauliflower Soup with Anchovy Breadcrumb Topping (Rachael Ray) Recipe

Cauliflower Soup with Anchovy Breadcrumb Topping (Rachael Ray) Recipe

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Cauliflower Soup with Anchovy Breadcrumb Topping (Rachael Ray)

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Ingredients:

Serving

2 tbsp evoo
2 tbsp butter
4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
1 onion, chopped
salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
1 large head cauliflower , core removed with sharp utility or paring knife
2 cups whole milk
1 lb (1 large) starchy potato, peeled and chopped
freshly grated nutmeg
a couple pinches cayenne pepper or ground red pepper
1/4 to 1/3 cup evoo
6 to 8 anchovy fillets
4 cloves garlic, finely chopped
coarse black pepper
1 cup homemade breadcrumbs or panko
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup grated parmigiano-reggiano

Directions:

For the soup:
Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.
For the breadcrumb topping:
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
Serve the soup in shallow bowls topped with the breadcrumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	408.71 Kcal (1711 kJ)
Calories from fat	131.72 Kcal
		% Daily Value*
Total Fat	14.64g	23%
Cholesterol	40.68mg	14%
Sodium	591.07mg	25%
Potassium	949.12mg	20%
Total Carbs	37.15g	12%
Sugars	15.38g	62%
Dietary Fiber	4.45g	18%
Protein	20.58g	41%
Vitamin C	84.4mg	141%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	239.7mg	24%

Amount Per 100 g
Calories	64.59 Kcal (270 kJ)
Calories from fat	20.82 Kcal
		% Daily Value*
Total Fat	2.31g	23%
Cholesterol	6.43mg	14%
Sodium	93.41mg	25%
Potassium	150mg	20%
Total Carbs	5.87g	12%
Sugars	2.43g	62%
Dietary Fiber	0.7g	18%
Protein	3.25g	41%
Vitamin C	13.3mg	141%
Iron	0.2mg	7%
Calcium	37.9mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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