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Curried Cauliflower Soup 

  • 1 TBSP vegetable oil

  • 1 medium onion, sliced into ¼-inch ribbons

  • 1 TBSP curry powder

  • 1 head cauliflower (leaves removed), washed and cut into florets

  • 1 quart chicken stock

  • 1 medium-size russet potato, peeled and cut into large chunks

  • ¼ cup heavy (whipping) cream (optional)

  • Salt and white pepper to taste

  • 2 tablespoons thinly sliced scallions (green tops only), for garnish

  • 1 lime, 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.

While cauliflower bakes, bring the stock and potatoes to a boil in a medium-size pot.

Ladle 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 minutes.

Strain the 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.

Pour puree 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.

Serve, garnished with the scallion tops and a squeeze of lime

Yield: 4 appetizer or 2 entrée servings.

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