Curried Cauliflower Soup with Apple and Almond Relish
goes with Apple and Almond Relish (click)
3 tablespoons olive or vegetable oil
1 medium white onion, diced
2 stalks celery diced
2 cloves garlic, chopped
1 tbsp curry powder
1/2 tsp cumin
4 cups cauliflower florets
6 cups chicken stock
2 tsp lemon juice
2 tsp salt
1 tsp ground white pepper
1/2 tsp hot sauce
1 tsp worcestershire sauce
1 cup whipping cream
2 tbsp finely chopped fresh chives
YIELD: about 10 large servings
COURSE: Soups and Stews
- Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and saute for 2 minutes.
- Stir in curry, cumin, and hot sauce. Mix well and cook for one minute. Stir in cauliflower. Add the stock and lemon juice and bring the soup to a boil. Turn the heat to medium-low and simmer for 20 minutes.
- Blend the soup with an immersion blender or food processor. Return the soup to the saucepan. Add salt, pepper, and Worcestershire sauce. Heat to a simmer and whisk in the cream.
- To serve, ladle the soup into shallow soup plates and placed the relish in the center of each serving. Sprinkle the chives over the soup.