A sublime soup with an array of flavors, this curry infused cauliflower soup is the perfect starter to your romantic meal for two. With each sip taken you will experience the flavors of curry, garlic, cream and truffles, ending with just enough of a pepper kick, showering us with a tease of tastes that blend perfectly together. The added touch of truffle toasted pistachios as a garnish adds a delicious crunch to this creamy delight. You can make this a day ahead, storing in a tightly sealed container. You may need to add a little more stock (or water) to thin it out a bit when reheating.
Curry Infused Cauliflower Bisque
Ingredients:
- 1 large cauliflower, head only, stems remove
- 32 oz Vegetable broth
- 3 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon celery salt
- 1 heaping tablespoon minced garlic
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon turmeric
- dash of cream of tarter
- 1 tablespoon curry powder
- 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup olive oil
- 1/4 cup half & half
Garnish:
- 1/8 cup pistachio nuts, chopped
- 1 teaspoon of truffle oil
- dash of sea salt
Directions:
- Mix all ingredients in a large saucepan, cook over medium hight heat, bringing to a boil.
- Reduce the heat, cover and simmer 30 minutes, or until until cauliflower is tender
- Using an immersion blender, purée the soup until it is creamy smooth. You can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing.
- Add olive oil and Half & Half, blend together
- Return to the pot, heat through
- To prepare the garnish. place pistachios in a small, heated dry skillet. Add one teaspoon truffle oil and a dash of sea salt, stirring for 2 minutes over medium heat to release all flavors
- Pour soup in a bowl, garnish with a teaspoon of truffled nuts and serve immediately
