Ingredients

Serves 4

* 3 tablespoons olive oil, plus more for frying
* 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
* 1 shallot, thinly sliced
* 5 to 6 cups Homemade Vegetable Stock, heated through
* Coarse salt and pepper to taste
* 1 cup 1/4-inch cubes brioche bread
* Fresh flat-leaf parsley leaves, for garnish

Directions

1. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.
2. Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.
3. Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.
4. Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.

Reference : marthastewart.com

Ingredients

Serves about 10

* 6 whole chicken leg-thigh quarters
* 2 stalks celery, sliced into 2-inch pieces
* 2 whole carrots, coarsely chopped
* 1 large onion, quartered
* 1 parsnip, coarsely chopped
* 2 tablespoons chopped fresh dill
* 2 tablespoons chopped fresh parsley
* Coarse salt and freshly ground black pepper
* 1 pound escarole, chopped

Directions

1. Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
2. Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
3. Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
4. Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.

Reference : marthastewart.com

Yield: 4

Ingredients

* 1  tablespoon  olive oil
* 1 1/2  pounds  mild or hot Italian sausage, casings removed
* 1  onion, chopped
* 3  cloves garlic, minced
* 1/3  cup  dry white wine
* 1 1/2  cups  canned crushed tomatoes in thick puree (from a 15-ounce can)
* 1/2  teaspoon  salt
* 1/2  teaspoon  fresh-ground black pepper
* 1/4  cup  chopped fresh parsley
* 1  cup  light cream
* 1  pound  rigatoni
* Grated Parmesan, for serving

Preparation

1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

2. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

3. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Wine Recommendation: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.

Reference : find.myrecipes.com