It's officially winter in Southern California. What that really means is that we've encountered a few sprinkles and the temperature has dropped to 50 degrees in the morning. I'm not going to complain; we've got it good. You may actually think I'm crazy when I say this but I actually miss a good ol' Nor'Easter. You know, the kind of storm that looks good from the inside of a frosted window. The kind that calls for snow days and a steaming cup of hot chocolate. So to remind myself of those blustery nights, I like to cook up a big pot of soup. I found this recipe on Tasting Table, a subscription site that dubs itself the "free daily email for adventurous eaters everywhere." In other words, it's well-edited site full of local dining, wine, shopping, recipe and food travel recommendations.
A recent post featured former sous chef Chris Bradley from famed NYC restaurant Gramercy Tavern and his delicious recipe for Curry Cauliflower soup. Consequently, he is now running the show at a new restaurant in the Whitney Museum of American Art.
I changed the recipe according to my specifications. Instead of vegetable stock I used chicken stock and I omitted the yogurt (b/c I don't like mixing any dairy in my soup).
Hope you like!
Curry Cauliflower Soup