Sunday Suppers Cauliflower Soup and Curry Oil
Sure, we all have our favorite go-to holiday recipes. But just in case you’re looking for something new to add to the line up, might we suggest this absolutely stunning starter: cauliflower soup. Since cauliflower can do no wrong these days (it can turn into pizza crust, after all) rest assured that this soup has an incredible taste. Don’t skip the optional toppings. The curry oil, rose dukkah, and preserved lemon add flavor and texture.
We were introduced to this dish at our first Moore House dinner that we did through the Sunday Suppers program. Every year they pick four locations around the world and people who apply host the dinners, how cool is that? We were truly honored to be a part of the program and are so happy to be able to share this dish with you.
Here’s how to make it at home:
Cauliflower Soup with Curry Oil and Rose Dukkah
Ingredients
4 tablespoons olive oil
4 tablespoons butter (ghee or coconut oil)*
1 onion
8 garlic cloves, smashed
6-8 thyme sprigs
2 medium cauliflower heads, in florets
7 cups chicken stock (or vegetable stock)*
4 cups water
1 cup heavy cream (or coconut milk)*
Salt, to taste
Rose dukkah, for serving
Curry oil, for serving
Preserved lemon, for serving
*This recipe can be easily amended to dairy free and vegetarian requirements. Use the alternative ingredients suggested in parentheses.
For the curry oil:
6 tablespoons ghee or clarified butter
3 teaspoons curry powder
Step one
Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and garlic and sautée, until soft and translucent, stirring occasionally. Add the chopped cauliflower and thyme and cook for about 3-5 minutes, stirring often. Season the cauliflower with salt. Add stock and water and simmer on medium heat for about 15 minutes, until the cauliflower is very soft. Remove the thyme sprigs.
step two
While the soup is cooking, combine the ghee and curry powder in a small saucepan for 2 to 3 minutes. Remove from heat and strain oil through a small sieve. Discard the spice grains and reserve the strained oil to garnish.
step three
Remove the soup from the heat and carefully blend until smooth using a standing blender or an immersion blender. Bring the soup back to a low heat, season with salt and pepper to taste and add the cream. Bring the soup to a simmer, you may add more stock for a thinner consistency.
Serve the cauliflower soup in bowls topped with a sprinkle of rose dukkah, preserved lemon slices and a drizzle of curry oil.
Gently toast 1 tablespoon black sesame and 1 tablespoon coriander seeds in a pan until they are aromatic. Transfer the seeds to a mortar and pestle, and grind to a fine texture. Hand chop an 1/8 cup of almonds and 1/8 cup of pistachio and combine all the ingredients. Add in and 1/8 cup dried rose petals to finish.
Enjoy! Let us know if you have any questions about how to recreate this.
Images: Erin McGinn
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