Cauliflower Minestrone
“A rustic and tasty soup like something you could eat in Italian country houses, where the houses are terracotta coloured with rustic stone and grey stone cornices around windows and doors.”
- 1 cauliflower, approx. 600g
- 170g of rice
- 2 l of vegetable bouillon
- 30g of butter
- 3 tbsp of olive oil
- 50g of freshly grated parmesan
- Season with salt and pepper
- Clean the cauliflower and cut it into small pieces.
- Fry them in 20g of butter and olive oil in a thick-bottomed soup saucepan. Let it simmer for approx. 10 min. and then add the salt and pepper together with the boiling bouillon.
- Stir and add the rice. Stir the soup. occasionally until the rice is done.
- Add the parmesan and the rest of the butter and stir well. You can grate a little extra parmesan over the soup when serving if required.
- TIP: The dish is filling in itself and can e.g. simply be accompanied by a good salad.
