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Cream of Curried Cauliflower Soup

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A Culinary Team creation, made for your next glass of Davis Estates Merlot.

Ingredients

Serves 4 to 6

Cream of Curried Cauliflower Soup

2 teaspoons olive oil
1 pound onion, diced
1 rounded teaspoon Madras Curry powder
2 pounds cauliflower (About one large head) cut into bite size florets
1 teaspoon salt
3 ½ cups chicken broth
3 ½ cups cream
1 teaspoon lemon juice
Bouquet Garni: 1 bay leaf and ½ teaspoon toasted fenugreek wrapped in cheese cloth and tied with kitchen twine

For Garnish

Pecans, toasted & chopped
Pistachios, toasted & chopped
Dates, diced
Kalamata olives, diced (we go light on olives)

Method

Cream of Curried Cauliflower Soup

  • In a medium stockpot over medium heat, add olive oil and onions and cook until onions are soft and translucent, about 6 minutes.
  • Add curry powder and stir for a minute or two.
  • Add cauliflower, salt, chicken broth, cream and bouquet garni. Bring soup to a boil, reduce heat to simmer and simmer 20 to 30 minutes uncovered until cauliflower is tender.
  • Remove Bouquet garni and add lemon juice, ladle soup into a blender and puree until smooth. Adjust seasonings if needed.

To Finish

Ladle your soup into individual bowls then garnish with a sprinkle of your desired garnish. Serve immediately with a glass of Merlot.

Pairing Suggestion

Velvety curried cauliflower soup is rich, warming, and full of flavor, perfectly complemented by the plush fruit and silky finish of Davis Estates Merlot.

Courtesy of the Davis Estates Culinary Team

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