Went to a farm stand this weekend and the cauliflower was so beautiful. I couldn't wait to get into my kitchen to start experimenting with it. While cooking this soup, my kitchen smelled fantastic. I hope you enjoy it.
CURRIED CAULIFLOWER SOUP
2 tablespoons butter (salted)
½ onion, diced*
2 tablespoons of fresh ginger**, chopped (approximately 2 “)
2 cloves garlic, chopped
½ teaspoon dried curry
¼ teaspoon dried coriander
½ teaspoon dried cumin
1 head of cauliflower
32 oz. of chicken or vegetable broth
Freshly Ground Pepper
Saute onion in butter until tender, do not brown, approximately 3 minutes.
Add ginger and garlic to pot, sauté another 2 minutes.
Add dried herbs and sauté another 2 minutes.
Add cauliflower and broth. Bring to a boil, approximately 10 minutes.
Lower heat and cook on medium until cauliflower is soft, approximately 10-15 minutes.
Turn off heat and let cool awhile before putting in blender or Cuisinart. Cream soup and taste for seasoning.
Add salt and pepper to taste.
Notice I didn't add any cream - you don't need it - it's gets creamy by blending it in your Cuisinart or blender.
Return to pot to heat.
This soup, as in most soups, is better made one day in advance.
*If onions disagree with you substitute leeks (2 cleaned very well) or 2 shallots.
**Could substitute dried ginger for fresh ginger. Add ½ teaspoon when adding the other dried herbs.