Curried Cauliflower Soup

We like this delicately spiced, curried soup as a taste before a ham or a turkey. The curry taste predominates, and there is a subtle undertone of potato to enhance the cauliflower. This is a very flexible first course, as well as a warming soup for any cold winter day, not to mention Thnaknsgiving or Christmas.

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, roughly chopped
• 1 tablespoon curry powder
• 1/4 teaspoon cayenne pepper
• 1 head cauliflower, cut in florets
• 1 medium white potato, peeled and cut in chunks
• 6 cups chicken stock
• Salt to taste
• 1/2 cup parsley, minced
• 1/4 cup chives, finely chopped

METHOD

Heat butter and oil in heavy soup pot. Stir in onion and cook over medium heat until onions soften, about 10 minutes.

Stir in curry and cayenne. Mix well and cook for one minute. Stir in cauliflower and potato. Toss well to coat with curry mixture and sauté for two minutes, stirring.

Add stock. Bring to a boil. When boil, lower heat and simmer until cauliflower is soft, about 20 - 30 minutes.

Let cool slightly. Strain soup, reserving liquid. Puree vegetables in food processor and return to liquid, combining with a whisk.

Put soup in clean pot to reheat. Check seasoning and add salt if necessary.

Just before serving, stir in parsley and chives.

Great for Thanksgiving or Christmas.  Happy holiday cooking to all!

Serves: 4 - 6

Contributor: Ellen Corey

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