Wednesday, April 8, 2008

Cauliflower and cilantro soup

with brown butter

Serves 4

1 Tablespoon olive oil

3 Tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, finely sliced

1 1/2 Tablespoons coriander seeds, coarsely ground

2 small heads cauliflower, leaves discarded, washed and thinly sliced

3 cups water or vegetable stock

1 egg yolk

1/2 Tablespoon cornstarch

Salt and pepper, to taste

1 1/2 cups Greek-style yogurt (Fage Total brand is widely available)

2 Tablespoons fresh cilantro, coarsely chopped

1 pinch chili powder, or to taste

1. In a soup pot over medium heat, heat the oil and add 1 tablespoon of the butter. Stir in the onion, garlic, and coriander seeds. Cook, stirring often, for 10 minutes.

2. Add the cauliflower and 1 1/2 cups of water or vegetable stock. Bring to a boil, lower the heat, and cover the pan. Simmer over medium heat for 20 minutes. When the cauliflower is soft, add the remaining water or vegetable stock and bring to a simmer. Puree the soup in a blender in batches and return it to the pot.

3. In a small skillet, melt the remaining 2 tablespoons of butter over low heat until it browns and has a nutty aroma. Remove from the heat; set aside.

4. In a bowl, stir the egg yolk, cornstarch, salt, and pepper to form a smooth paste. Stir in the yogurt. Whisk the yogurt mixture into the soup. Bring to a boil over medium heat.

5. Ladle the soup into bowls, and sprinkle with cilantro, chili powder, and a drizzle of brown butter.

— Adapted from "Casa Moro"