Curried Cauliflower Soup Recipe
Ingredients
1 tablespoon unsalted butter or margarine
1 medium-size yellow onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground ginger
2 cups Chicken Stock or low-sodium chicken broth
2 cups water
1/3 cup long-grain white rice
3 cups cauliflower florets (1 medium-size head) or 2 packages (10 ounces each) frozen cauliflower florets
1/8 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup tomato juice
Optional garnishes:
Parsley sprigs
1 green onion, sliced
Directions
1 In a large heavy saucepan, melt the butter over moder-I ate heat.
Add the onion and saute for 3 minutes, stirring occasionally.
Stir in the curry powder, ginger, stock, water, rice, and cauliflowerand bringtoa boil.
Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes.
Stir in the salt and pepper.
2 Drain the mixture in a large sieve set over a bowl, reserving the liquid.
Place the vegetables in a blender or food processor, add the tomato juice, and whirl until pureed.
Return the vegetable puree to the saucepan, stir in the reserved liquid, and bringto serving temperature over moderate heat.
Garnish with the parsley or green onion if desired.
Add the onion and saute for 3 minutes, stirring occasionally.
Stir in the curry powder, ginger, stock, water, rice, and cauliflowerand bringtoa boil.
Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes.
Stir in the salt and pepper.
2 Drain the mixture in a large sieve set over a bowl, reserving the liquid.
Place the vegetables in a blender or food processor, add the tomato juice, and whirl until pureed.
Return the vegetable puree to the saucepan, stir in the reserved liquid, and bringto serving temperature over moderate heat.
Garnish with the parsley or green onion if desired.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
