Cauliflower Bisque
You don't need a big appetizer, just a small bowl of elegant soup to get everyone to the table.
Servings: 12
Ingredients:
| 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% |
-
2 tbsp (25 mL) butter or canola oil
1 large onion, chopped
1 potato, peeled and chopped
1/2 tsp (2 mL) curry paste
1 cauliflower (about 2 lb/1 kg)
4 cups (1 L) chicken or vegetable stock
2 cups (500 mL) 18% cream or milk 500 mL
1/4 tsp (1 mL) each salt and hot pepper sauce
1/4 cup (50 mL) thin strips red onion
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: December 2005
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