Toomay125: Cauliflower Curry Soup

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* Exported from MasterCook Mac *

 

Cauliflower Curry Soup

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 medium leeks -- chopped

3 cloves garlic -- minced

1 medium cauliflower

4 cups water

3 tablespoons Madeira

2 teaspoons curry powder

1/2 teaspoon salt

freshly ground pepper

1/2 cup half and half

1/2 cup fresh parsley -- minced

1 lemon -- quartered

 

Heat the oil in a skillet over medium-low heat. Add the leeks and

garlic, saute for several minutes. Trim the core from the cauliflower

and break it into florets. Heat the water in a large stockpot and add

the cauliflower, Madeira, curry, salt, and pepper. Cover, bring to a

boil, then stir in the leeks and garlic. Reduce heat and simmer,

covered, 20 minutes, until the cauliflower is tender. Puree the mixture

in a blender or food processor, then heat just to a simmer. Stir in the

half-and-half and parsley. Bring back to a gentle simmer, turn off the

heat, and let sit 5 minutes before serving. Pass the lemon quarters.

 

Recommended companion dishes: East/West Salad and sesame bread sticks

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 74

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving: 144 Calories; 11g Fat (65% calories from fat); 2g Protein;

10g Carbohydrate; 11mg Cholesterol; 301mg Sodium

 

NOTES : Almost Instant

 

Cauliflower and curry are perfect partners. The snow white of the

vegetables becomes a golden yellow, and the flavor penetrates well.

 

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