Why don’t I make soup more often? Whenever I do, I’m so happy to sit down with a bowl and some crusty bread and I tend to chastise myself for not doing it more frequently. I’ve been wanting to make this simple soup for some time now and this morning I decided that it would be the perfect lunch.
I’ve been a fan of Lynne Rossetto Kasper for many years. Her other books feature Italian recipes, but this one covers various cuisines. The full title is actually The Splendid Table’s How To Eat Supper and is co-authored by Sally Swift-the producer for Lynne’s weekly radio show. It’s one of those books that gives you a lot of very helpful information and recipes that are definitely do able on a weeknight when you might not have a lot of time.
Curried Cauliflower Cream Soup
Good tasting extra-virgin olive oil
1 medium to large onion, chopped
5 large garlic cloves, coarse chopped
3 tablespoons curry powder
1 large head cauliflower, trimmed, washed, cored and cut into chunks
3 medium red-skin or Yukon Gold potatoes, peeled and cut into 1″
1 recipe Cheater’s Broth (see below) or two 14 ounce cans chicken broth
Salt 2 large lemons
1-1/2 cups plain yogurt
Fill the bottom of a 6 quart pot with olive oil, and heat over medium heat. Stir in the onion, garlic and curry powder. Reduce the heat to medium low and saute 3 to 5 minutes, taking care not to let the onion color. The onion and garlic should be softened a little, but the point is to let the curry’s aroma blossom without burning it.
Add the cauliflower, potatoes, broth and enough water to barely cover the vegetables. Bring the soup to a boil, partially cover the pot and cook for 15 minutes, or until the vegetables are tender. Cool for 15 minutes. Puree with a hand held blender or in small batches in a regular blender> Taste the soup for seasoning.
Ladle out the soup and finish each bowl with a squuze of lemon and a dollop of yogurt. Serves 4-6
Cheater’s Homemade Broth
1/2 cup dry white wine
2 large garlic cloves, crushed
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, coarsely chopped
1/2 large celery stock with leaves, coarsely chopped
1/2 medium carrot, coarsely chopped
In a 4 quart pot combine all the ingredients. Bring to a simmer, partially cover and cook for 30 minutes. Strain the broth into a bowl. Either use right away, refrigerate or freeze it.
This jazzed up version of chicken broth is great for any recipe that calls for stock.