Soups
Cauliflower Soup with Turmeric
Williamson Wines
134 Matheson Street
Healdsburg, CA 95403
www.williamsonwines.com
- RECIPE YEAR: 2014
- RECIPE BY: Tommy Stribling, Executive Chef
- YIELD: Serves 4
- PAIRS WELL WITH: "Chantilly"
Cauliflower soup is brothy, savory, creamy and delicious. It makes a gentle starter for a heavier meal, or serve it with crusty bread for a light dinner. We use spices from Herbie's, which are available online. The best pot for making soups (as well as pasta, stocks, braises and tomato sauce) has a round, thick, heavy bottom to prevent burning, plus deep, straight sides and a lid.
Ingredients:
- 3/4 cup olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 teaspoon Herbie's chili powder
- 1 teaspoon Herbie's coriander seeds, ground
- 1 teaspoon Herbie's cumin seeds, ground
- 1/4 teaspoon Herbie's turmeric madras
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 cups water
- 3 cups chicken or vegetable broth, plus more if needed
- 6 cups coarsely chopped cauliflower florets
- 6 fresh cilantro sprigs, coarsely chopped
- Croutons for serving
- Chopped pistachios or Dawn's NUTZ for serving
- Crème fraîche for serving
Directions:
In a large, heavy pot over medium heat, warm the olive oil. Add the onion, carrot, chili powder, coriander, cumin, turmeric, salt and pepper. Cook, stirring often to prevent burning, until the vegetables are very soft (do not let them brown). Add the water, broth, cilantro and cauliflower. Increase the heat and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until the cauliflower is very soft, about 30 minutes. Transfer the soup to a food processor and purée until smooth, adding more broth if needed to thin to the desired consistency. Place croutons, pistachios or a spoonful of crème fraîche (or all three) in each individual bowl and ladle the hot soup over.
