Chilled Cauliflower and Yogurt Soup
Ingredients
- 1 medium head cauliflower
- 3 Tbsp olive oil
- 1 Granny Smith apple peeled, cored, and chopped
- 1/2 white onion chopped
- 1 Tbsp finely chopped fresh ginger
- 2 tsp curry powder
- 1 tsp ground cardamom
- 1 14 oz can chicken stock
- 1 cup whole milk
- 1/2 cup Greek yogurt
- 1/2 tsp salt
garnishes
- small sprigs of cilantro or parsley
- toasted sliced almonds
- small edible blossoms optional
Instructions
- Remove the core from the cauliflower and chop it into florets. Heat the olive oil in a heavy stock pot and saute the cauliflower, apple, onion, ginger, curry powder and cardamom for about 5 minutes, stirring constantly. Cover and steam for another 5 minutes, stirring often.
- Uncover and add the stock. Bring up to a boil. Then turn down the heat and simmer for 10 minutes, or until the cauliflower is tender. Turn off the heat and add the milk, yogurt, and salt.
- Puree the soup in batches in a food processor or blender until completely smooth.
- Push the soup through a mesh sieve, using the back of a large spoon to force as much of the soup through as possible. Discard any leftover solids. Taste the soup and adjust the seasonings.
- Chill the soup until cold.
- Serve ice cold in small bowls or glasses, garnished with the herbs, almonds, and an edible blossom.
Notes
To toast the sliced almonds, heat them in a small frying pan, stirring constantly, until they start to turn golden. Be careful, they can burn easily.
recipe adapted from Williams Sonoma
recipe adapted from Williams Sonoma