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Cauliflower Bisque

By The Canadian Living Test Kitchen

Tested till perfect

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Cauliflower Bisque

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 130
pro 4 g
total fat 10 g
sat. fat 6 g
carb 7 g
fibre 2 g
chol 30 mg
sodium 357 mg
% RDI: -
calcium 5
iron 3
vit A 8
vit C 37
folate 12

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Ingredients

  • 2 tbsp butter or canola oil
  • 1 large onion, chopped
  • 1 potato, peeled and chopped
  • 1/2 tsp curry paste
  • 1 cauliflower, (about 2 lb/1 kg)
  • 4 cups chicken stock or vegetable stock
  • 2 cups 18% cream or milk
  • 1/4 tsp salt
  • 1/4 tsp hot pepper sauce
  • 1/4 cup red onion, cut into thin strips
  • 1/4 cup chopped fresh coriander

Preparation

In large saucepan, melt butter over low heat. Add onion, potato and curry paste; cover and cook, stirring occasionally, until onion is translucent, about 6 minutes.

Meanwhile, trim cauliflower and chop coarsely. Add to pan along with stock; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 10 minutes. Let cool slightly.

In batches, pur?cauliflower mixture until smooth. Strain through sieve into clean saucepan. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and store for up to 2 days. Reheat to proceed.) Stir in cream, salt and hot pepper sauce; heat over low heat, stirring often, until hot. Ladle into warmed small soup bowls or cups. Garnish with onion and coriander.

Source : Canadian Living Magazine: December 2005

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