Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table
Ingredients
Good-tasting extra-virgin olive oil
1 med to large onion -- chopped
5 large garlic cloves -- coarse chopped
3 tablespoon curry powder (yes -- the cheapest market brand will do)
1 large head cauliflower -- trimmed of greens, washed, cored, and cut into chunks
3 med red-skin or Yukon Gold potatoes (about 1 to 1-1/4 pounds) -- peeled and cut into 1-inch chunks
1 recipe Cheater's Homemade Broth (recipe follows); or two 14-ounce cans chicken or vegetable broth
Water
Salt
2 large lemons -- cut into wedges
1-1/2 cups plain whole-milk yogurt
Tartine of Sharp Cheddar (recipe follows)
Instructions
1. Film 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 sauté for 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.
2. 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 fork-tender. Cool for 15 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches (see Cook to Cook) in a regular blender. Taste the soup for seasoning.
3. Ladle out the soup, then finish each bowl with a squeeze of lemon and a generous dollop of yogurt.
CHEATER'S HOMEMADE BROTH
Makes about 4 cups; doubles and triples easily
1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
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, coarse chopped (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, coarse chopped
1/2 medium carrot, coarse chopped (leave unpeeled if organic)
1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.
TARTINE OF SHARP CHEDDAR (DO THIS WHILE THE SOUP COOKS)
Serves 4 to 6
4 to 6 1/2-inch thick slices of dense, chewy whole grain bread
About 3 tablespoons good-tasting extra-virgin olive oil
4 to 6 ounces sharp cheddar cheese, shaved with a vegetable peeler
1. With tongs, toast the bread slices over a hot burner. As soon as both sides are toasted, rub one side with olive oil and top with the cheddar, pressing it into the warm bread so it softens slightly. If desired the slices could be kept warm in a 200 degree F. oven.
2. Serve the slices warm or at room temperature with the soup.
LYNNE'S TIPS
• Having Cheater's Homemade Broth in the freezer is like pure gold. Use it in soups, stews, braises, and pan sauces.
• You could substitute an equal amount of broccoli for the cauliflower in the soup recipe.
Recipe Notes
Serves 4 to 6 as a main dish; 8 as a first course
10 minutes prep time; 35 minutes cooking and finishing
The soup will hold in the refrigerator for up to 4 days
A "virtual" cream soup, this is a creamy soup made without the cream, and it is one of Sally's moments of brilliance. We don't want to oversell, but this soup comes together in a blink and proves that simple really can fly. The essential finale is fresh lemon and generous spoonfuls of whole-milk yogurt.
Cook to Cook: Be careful! If using a blender, be sure to puree in small batches, or you could stand a good chance of being burned when the heat from a large batch causes the lid to fly off.
Exported from A Cook's Books -- Recipe management for Macintosh
My Foodie Photos
http://www.flickr.com/terrypogue
"My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl
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