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Categories:
cauliflower potato onions milk chicken stock heavy cream curry powder salt cayenne croutons white bread olive oil curry powder salt pepper
Viewed: 60 - Published at: 3 years agoIngredients
- 1 head Cauliflower, florets
- 1 potato, diced
- 3/4 cup Julienned onions
- 2 1/2 cups milk
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon Madras curry powder
- to taste Kosher salt
- to taste cayenne
- Croutons:
- 2 slices Pullman white bread
- 1 tablespoon olive oil
- 1/2 teaspoon Madras curry powder
- to taste Kosher salt
- to taste pepper
Method
- Combine cauliflower, potatoes, onions, milk and chicken stock in a stock pot. Press a piece of parchment paper down onto the mixture. Bring it to a simmer and cook for 20 minutes or until cauliflower and potatoes are cooked through.
- Remove soup from heat and puree with an immersion blender.
- Note: Soup can be made to this point.
- Fold in cream, curry, salt and cayenne into cauliflower base. Chill.
- Croutons:
- Cut crust off and medium dice white part only.
- In a mixing bowl, toss bread w curry, olive oil, salt and pepper.
- Place onto a sheet pan and bake in a 350 oven for 10 minutes or until light brown in color.
- Taste soup and adjust season with salt and pepper and curry powder if needed.
- Serve Cauliflower Soup cold or warm w Curried Croutons.
