Wednesday, April 8, 2008
Cauliflower and cilantro soup
with brown butter
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"
© Copyright 2008 Globe Newspaper Company.