2 tbsp butter
1 tbsp olive oil
1 medium onion, chopped
1 large leek, chopped
2 large garlic cloves, diced
1 tbsp fresh ginger, minced
1 tbsp curry powder
1/2 tbsp ground coriander
1/2 tbsp kosher salt
1 tsp black pepper
1 tsp white pepper
1 tsp paprika
1/2 tsp celery seeds
3 tbsp all-purpose flour
4 cups raw milk
1/2 cup chicken broth
4 cups cauliflower
In a large pot, melt the butter over medium heat and then add the olive oil. Add the onion through ginger and sweat for 10 min, stirring occasionally. Next add all the spices of curry through celery seeds, stirring well, and cook for 3 min. Add the flour and mix until incorporated.
Next, add the raw milk in 1 cup increments every minute (as to not chill the soup), stirring slowly. Then add the chicken broth and cauliflower. Bring the soup to a boil, stirring constantly so the raw milk does not scald on the bottom, and then lower the temperature to a simmer. Allow the soup to reduce for 30 min, stirring occasionally.
Finally, carefully purée half the soup in a blender for 5 seconds, then stir back into the soup. Garnish with crème fraîche and green onions if desired. Serve immediately.
~Yields 2 hearty servings, or 4 small bowls.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/08/rustic-cauliflower-soup.html
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