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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ground coriander and a good crushed red pepper are used in this recipe. Recipe by husband and wife chefs, Sam and Sam Clark from Chef Recipes Made Easy: A Lesson in Moorish Flavors , Food & Wine Magazine, May, 2007. This recipe looks and sounds awesome! Posting it here for safekeeping. Ingredients:
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine |
3 tablespoons extra virgin olive oil |
1 medium onion, finely chopped |
3 garlic cloves, sliced |
1 (1 3/4 lb) cauliflower, cut into 1-inch florets |
1 1/2 teaspoons ground coriander |
salt & freshly ground black pepper |
4 cups vegetable stock or 4 cups water |
1 large egg |
1 1/2 teaspoons cornstarch |
1 cup plain low-fat greek yogurt |
2 tablespoons coarsely chopped fresh cilantro |
crushed red pepper flakes, for sprinkling |
Directions:
1. In a large saucepan, melt 2 tablespoons of the butter in the olive oil.
2. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
3. Add the cauliflower and coriander and season with salt and pepper.
4. Cover and cook for 5 minutes, stirring occasionally.
5. Add the stock and bring to a boil.
6. Cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes.
7. Puree the soup in a blender until smooth. (Be careful not to burn yourself).
8. In a medium bowl, whisk the egg with the cornstarch.
9. Whisk in the yogurt.
10. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes.
11. Season with salt and pepper and stir in the chopped cilantro.
12. Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter.
13. Cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes.
14. Ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top.
15. Sprinkle with crushed red pepper and serve immediately.
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