A Winter Warmer

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

Yield: 6 Servings

INGREDIENTS

• 2 heads cauliflower, cut into florets (about 10 cups)
• 1 onion, diced (about 1 cup)
• ½ leek, white and light green parts only, diced (about ¾ cup)
• 2 large carrots, diced (about 1 cup)
• ¼ cup plus 3 tablespoons vegetable oil
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ bunch cilantro, chopped (about 2 cups)
• ¼ teaspoon ground turmeric
• ½ teaspoon mild curry powder
• 4 garlic cloves, minced
• 8 cups vegetable stock
• ¾ cup plain yogurt
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste

DIRECTIONS

1. Reserve 1 cup of small cauliflower florets, ¼ cup of onion, ¼ cup of leeks and ¼ cup of carrots for garnish.

2. In a large pot, warm ¼ cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.

3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.

4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.

5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.

6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.

7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.