Ingredients
-
4
-
3
-
1
-
3
-
1
-
1 1/2
-
-
-
4
-
1
-
1 1/2
-
1
-
2
-
-
Directions
Moroccan Cauliflower Soup, A soup bursting with flavour adapted from Food & Wine magazine , Awesome soup was looking for a recipie to use up a head of cauliflower with ingredients I had on hand I did use garam masala instead of coriander since I didn’t have any Had it for dinner with a couple slices of homemade whole wheat bread Very nice for a soup for dinner or meatless night , Looking forward to making this often
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Steps
|
1
Done
|
In a Large Saucepan, Melt 2 Tbsp of Butter in the Olive Oil. Add the Onion and Garlic and Cook Over Moderate Heat, For About 5 Minutes, Until Softened. |
|
2
Done
|
Add the Cauliflower and Coriander and Season With Salt & Pepper. Cover and Cook For 5 Minutes, Stirring Occasionally. |
|
3
Done
|
Add the Stock and Bring to a Boil. Cover and Simmer Over Moderate Heat Until Cauliflower Is Softened; About 15 Minutes. |
|
4
Done
|
Puree the Soup in a Blender or With an Immersion Blender Until Smooth. |
|
5
Done
|
in a Medium Bowl, Whisk the Egg With the Cornstarch. Whisk in the Yogurt. Whisk the Mixture Into the Soup and Bring to a Boil Over Moderate Heat, Whisking Constantly Until Slightly Thickened; 2 - 3 Minutes. |
|
6
Done
|
Season With Salt and Pepper and Stir in the Chopped Cilantro. |
|
7
Done
|
Meanwhile, in a Small Skillet, Melt the Remaining 2 Tbsp of Butter. Cook Over Moderate Heat, Swirling the Pan Occasionally Until the Butter Is Fragrant and Starting to Turn Brown, About 5 Minutes. |
|
8
Done
|
Ladle the Cauliflower Soup Into Individual Soup Bowls and Drizzle the Brown Butter on Top. Sprinkle With Crushed Red Pepper and Serve Immediately. |
