Cauliflower Pasta Soup
Ingredients
- 1 large cauliflower, cut into flowerets
- 5 cups stock
- 6 ounces farfalle pasta
- 2/3 c. milk or half and half
- grated nutmeg
- cayenne pepper to taste
- 1/4 cup freshly grated Parmesan
- salt
- pepper
Instructions
In a large saucepan, add cauliflower to the stock and simmer for 10 minutes. Remove cauliflower and place in the bowl of a food processor. Increase heat of stock to boiling. Add the pasta to the soup stock and cook for 10 minutes. Drain, reserving stock. Pour the cooking liquid into the blender with the cauliflower. Add milk, nutmeg and cayenne. Blend until smooth. Pour into a clean saucepan, then stir in the pasta. Reheat the soup and stir in the Parmesan until melted. Taste for seasonings and add salt and pepper to taste.
