CURRIED CAULIFLOWER CREAM SOUP

CURRIED CAULIFLOWER CREAM SOUP image

Number Of Ingredients 11

Previous Next

Good-tasting extra-virgin olive oil
1 medium to large onion, chopped
5 large garlic cloves, coarse chopped
3 tablespoons curry powder (yes, the cheapest market brand will do)
1 large head cauliflower, trimmed of greens, washed, cored, and cut into chunks
3 medium red-skin or Yukon Gold potatoes (about 1 to 1-1/4 pounds), peeled and cut into 1-inch chunks
two 14-ounce cans chicken or vegetable broth
Water
Salt
2 large lemons, cut into wedges
1-1/2 cups plain whole-milk yogurt

Steps:

1. Film the bottom of a 6-quart pot with olive oil, and heat over medium heat. Stir in the onion, garlic, and curry powder. Reduce the heat to medium low, and sauté for 3 to 5 minutes, taking care not to let the onion color. The onion and garlic should be softened a little, but the point is to let the curry's aroma blossom without burning it. 2. Add the cauliflower, potatoes, broth, and enough water to barely cover the vegetables. Bring the soup to a boil, partially cover the pot, and cook for 15 minutes, or until the vegetables are fork-tender. Cool for 15 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches (see Cook to Cook) in a regular blender. Taste the soup for seasoning. 3. Ladle out the soup, then finish each bowl with a squeeze of lemon and a generous dollop of yogurt. * 4 to 6 1/2-inch thick slices of dense, chewy whole grain bread * About 3 tablespoons good-tasting extra-virgin olive oil * 4 to 6 ounces sharp cheddar cheese, shaved with a vegetable peeler 1. With tongs, toast the bread slices over a hot burner. As soon as both sides are toasted, rub one side with olive oil and top with the cheddar, pressing it into the warm bread so it softens slightly. If desired the slices could be kept warm in a 200 degree F. oven. 2. Serve the slices warm or at room temperature with the soup.