Cauliflower Curry Bisque

Cauliflower Curry Bisque

from the kitchen of Kate, thanks to The Elixer of Life, by Lisa Dahl

Ingredients:

• Soup:
• 1 head cauliflower, stem removed and florets broken
• 12 cups chicken broth
• 1 large carrot, diced
• 1/4 cup extra virgin olive oil
• 2 large or 3 medium leaks (white and pale portions of leeks), cut lengthwise and sliced into 1/4 inch slices
• 1/2 cup Herb Compound Butter (see Celery-Leek Soup recipe)
• 1 tbs minced garlic
• 2 tsp curry powder
• 1/4 tsp crushed red chile flakes
• Roux:
• 1/2 cup butter
• 1/2 cup flour
• For finishing the bisque:
• salt and pepper to taste
• 1 cup sharp white cheddar cheese, grated
• 1/2 cup heavy cream
• 1/4 cup Italian parsley, chopped

Put:

• cauliflower into a large soup pot and cover with the chicken broth.  Bring to a gentle boil, then reduce to simmer and allow to cook until tender while you continue with the recipe.

Pulse:

• carrot in a food processor until coarsely and irregularly chopped.  Heat the olive oil in a saucepan or heavy skillet and add the carrot.  Cook for a few moments till it begins to soften, then add the leeks and Herb Compound Butter.  Cook til the leeks soften and the mixture becomes translucent and golden, then add the garlic and cook a few moments more (do not overbrown).  Add the curry powder and chile flakes.

With:

• immersion blender or manually with a potato masher, mash the cauliflower in its cooking broth, leaving it a little chunky.

Add:

• the carrot-leek mixture to the soup pot with the cauliflower broth.  Bring back to a low boil and stir to thicken.

Make:

• a roux by melting the butter in a small skillet and whisking in the flour.  cook over moderate heat until pale brown, 3-4 minutes.  Whisk the roux into the simmering soup to increase thickness and viscosity.  Finish by stirring in cream and white cheddar cheese.  Check seasonings again and adjust salt and pepper if desired.

Makes about 3 quarts.