onion, sliced into ¼-inch ribbons
cauliflower (leaves removed), washed and cut into florets
medium-size russet potato, peeled and cut into large
heavy (whipping) cream (optional)
white pepper to taste
tablespoons thinly sliced scallions (green tops only), for
quartered, for garnish
Warm the oil
in a cast-iron or other heavy, oven-safe pan over medium-high
heat. Add the onions and cook until they begin to brown and
become translucent, about 5 minutes.
Add the curry
powder and stir well, letting it toast for 30 seconds. Add the
cauliflower; stir until coated with onions and curry powder.
Saute for 1 minute.
Bake in a
400-degree oven for 20 minutes.
cauliflower bakes, bring the stock and potatoes to a boil in a
cauliflower-onion mixture into pot. (There should be just
enough liquid to cover the potatoes and cauliflower; if not,
add water.) Simmer until cauliflower is very soft, about 15
soup through a fine-mesh sieve to separate the broth from the
cauliflower mixture, reserving both. Divide cauliflower
mixture into 2 batches and puree in a food processor or
blender until very smooth, about 2 to 3 minutes per batch.
into clean pot. Stir in the broth until desired consistency is
reached. (Soup should be hearty) Stir in the cream, if
desired, and season with the salt and pepper.
garnished with the scallion tops and a squeeze of lime
4 appetizer or 2 entrée servings.
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