CAULIFLOWER SOUP W CURRIED CROUTONS

CAULIFLOWER SOUP W CURRIED CROUTONS image

Yield 6

Number Of Ingredients 15

1 head Cauliflower, florets
1 potato, diced
3/4 cup Julienned onions
2 1/2 cups milk
1 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Madras curry powder
to taste Kosher salt
to taste cayenne
Croutons:
2 slices Pullman white bread
1 tablespoon olive oil
1/2 teaspoon Madras curry powder
to taste Kosher salt
to taste pepper

Steps:

Combine cauliflower, potatoes, onions, milk and chicken stock in a stock pot. Press a piece of parchment paper down onto the mixture. Bring it to a simmer and cook for 20 minutes or until cauliflower and potatoes are cooked through. Remove soup from heat and puree with an immersion blender. Note: Soup can be made to this point. Fold in cream, curry, salt and cayenne into cauliflower base. Chill. Croutons: Cut crust off and medium dice white part only. In a mixing bowl, toss bread w curry, olive oil, salt and pepper. Place onto a sheet pan and bake in a 350 oven for 10 minutes or until light brown in color. Taste soup and adjust season with salt and pepper and curry powder if needed. Serve Cauliflower Soup cold or warm w Curried Croutons.