Chef Chuck's Broccoli and Cauliflower Soup

Minestra di Broccoli e Cavolfiore

A steaming hot bowl of broccoli and cauliflower soup is so inviting to take out the chill on a cold Autumn day.  In under thirty minutes you can make a delicious vegetarian soup.  

Chef Chuck's Broccoli and Cauliflower Soup

2 cups broccoli 

2 cups cauliflower

2 small potatoes

4 tablespoons olive oil

1 cup water

salt and pepper

3 cups vegetable broth

1 egg yolk

3 tablespoons heavy cream

1/2 teaspoon thyme

parmigiano cheese, grated

In a large pot heat olive oil and 1 cup water, add broccoli and cauliflower and simmer for 12 minutes.  Add salt and pepper then add small potato chunks and warm broth.  Mix together cream and yolk add this to boiling soup and stir.  Reduce heat to low and cook for 15 minutes with lid on.  Sprinkle in thyme and serve with grated parmigiano cheese.  Optional add red hot pepper flakes.

Chef Chuck's Fried Cauliflower

Crunchy Goodness !!

I can smell the florets from here!!

I was thinking of a vegetable this time and the florets came to mind.
This fried cauliflower has been in my family a long time. Cauliflower makes a great appetizer or side dish. It is high in fiber and vitamin c. If you are a fan of this vegetable, I am sure this will make your taste buds dance! The only changes that I made was my new creation, Parmigiano Dip!!
This dip will indubitably stand out with flavors that pop. The softness of the mayo and sour cream, pairs up great with the mellowness of the shallots. Let's not forget the sharpness of Parmigiano Reggiano, plus the zing of the lemon, topped with flat leaf parsley. Please enjoy!



Chef Chuck's Fried Cauliflower

1/2 pound cauliflower
2 eggs
3/4 cup panko bread crumbs
1/2 parmigiano cheese
salt and pepper
canola oil for frying


Dip

1/2 cup mayo
1/4 cup sour cream
1 tablespoon shallots
1 tablespoon extra virgin olive oil
1/2 cup parmigiano cheese
1 teaspoon fresh parsley chopped
salt and pepper


Egg Mix

2 eggs
1 tablespoon parmigiano
1/4 teaspoon salt
1/4 teaspoon pepper


Wash and remove core cut cauliflower into small florets. Whisk eggs, parmigiano cheese, salt and pepper together dip florets in egg mixture. Roll in bread crumbs coat on all sides. Fry in 350 degree oil till golden brown. This will take approximately 1 1/2 minutes . Place on paper towels or kitchen towels and salt while hot. This appetizer is good for two.