Currie Cauliflower Soup
Jenny Huang
Mrs. Rowlands Famous Soup!!
ingredients
- Olive oil
- 1 medium to large onion, roughly chopped
- 5 large garlic cloves, roughly chopped
- 3 tbs curry powder
- 1 large head cauliflower, trimmed of greens, and cut into chunks
- 3 medium red-skin or Yukon Gold potatoes, peeled and cut into 1 inch chunks
- 28 oz chicken stock
- Water
- Salt
directions
- 1
Film the bottom of a pot (6-7 qt.) with olive oil. Over medium heat stir the onion, garlic and curry powder. Reduce heat to medium low, saute for about 5 minutes, vegetables should soften but not color. Allow the curry’s aroma to blossom without burning it.
- 2
Add the cauliflower, potatoes, broth and enough water to barely cover the vegetables. Bring to a boil, partially cover the pot, cook for 15 minutes on a slightly lower heat (just under a boil)until all vegetables are fork tender. Cool for 15 minutes or so to puree. Taste for seasoning, add salt if desired. (needs some salt to bring up all flavors
notes
Serve soup warm with a dollop of plain yogurt and freshly squeezed lemon.
Source: Jenny Huang
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