- 6
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Ingredients
- GARNISH:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 celery ribs with leaves
- 2 medium onions chopped
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 6 cups Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or chicken broth)
- 1 cauliflower head broken into florets
- 1 ripe tomato seeded, chopped
- 1/2 cup half-and-half
- Salt to taste
- Freshly-ground black pepper to taste
- 3 scallions thinly sliced on
- the diagonal
Preparation
Step 1
Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
Purèe the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.
This recipe yields 6 servings.
Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol.
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