Cauliflower Soup

Cauliflower Soup sounds as if it could be a great hearty soup but really my conclusion after an evening cooking session; Cauliflower provides a great soup Base. Using Epicurious, I scanned 5-6 recipes to grab and substitute from all of them. The end result was a great hybrid which we're lucky I remembered to post. As always, the challenge will be to repeat this success. Check out the citations below the recipe and see where I pulled the adaptations from.

1 head of Cauliflower, leaves removed, roughly chopped into florets

4 tbs of butter, melted

1 head garlic, separate and peel cloves

1/2 cup water.

juice from 1/2 lemon

2 tsp curry powder

1 tbs of diced fresh ginger

4 scallions

2 celery ribs

salt

olive oil

4 cup vegetable broth

1 cup milk

Toss the cauliflower and garlic with the melted butter to coat. Use unsalted butter then a pinch of salt. ( Easy on the salt). Roast theses vegetables at 400 for 30 min, toss occasionally. Garlic should be soft.

In a large sauce pot, wilt the ginger, celery, and scallions, on covered low heat, 7-10 minutes. Add the curry powder and coat these veggies, let cook and warm curry, 1-2 min. Add Vegetable broth, and cooked cauliflower and lemon juice. Bring this to a boil, then reduce and simmer 15-20 min. Remove from heat and let cool for 10-15 min, add the milk and gently stir. Lastly, ladle into your Vitamix, or food processor (or immersion blender) to puree the soup. I prefer to leave 1-2 cups chunky. 

Consider coconut milk and leeks (instead of scallions) for variations.

Sources:

Cauliflower Soup with Rye Crostini,  Accessed 11/30/12

Cream of Cauliflower Soup,  http://www.epicurious.com/recipes/food/views/Cream-of-Cauliflower-Soup-350616, Accessed, 11/30/12