3 hours ago
Monday, November 15, 2010
Welcome to Meatless Mondays.
I could not resist buying these purple and orange heads of cauliflower. Though they taste exactly the same as the regular old white version, it made this soup look special!!
You can roast it or steam it exactly the same way as you would the white stuff.
This soup was also a good way to get rid of my Parmigiano Reggiano rinds. Always save them for adding to soups, they melt in the soup and impart a wonderful flavor.
This is a pretty simple soup to prepare. It tastes wonderful and there is absolutely no cream or butter in the recipe, though it tastes very rich and creamy.
one head of cauliflower (any color), cut into small florets
1 large onion, diced
3 cloves garlic, chopped
4 cups of chicken stock
1/4 cup grated Parmesan cheese (or rinds)
1 tsp curry powder
snipped chives for garnish
In a heavy pot, heat the olive oil and saute the onion and garlic a few minutes until wilted.
Add the 4 cups of stock and cook the cauliflower until tender, about 15 minutes.
With an immersion blender, puree the soup (careful of the hot liquid) in batches until creamy.
Add the cheese and curry powder, and taste to season w/ salt & pepper.
Garnish w/ fresh chives & if you are feeling creative, some little steamed purple cauliflower florets!