Soups: Spice Cauliflower Soup
Published: Monday, 29.09. 2008 - 12:13:43 By: miro |
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In India, there are two main tzpes of soup, "rasam" originaters from the south and "shorba" from thr north.
This soup, or shorba, would be served at the beginning of a meal. Based on cauliflower, this creamed soup is spicy
but not excessively so. It is particularly suitable for a special occasion and in India it is often served at weddings.
Spice Cauliflower Soup
In India, there are two main tzpes of soup, "rasam" originaters from the south and "shorba" from thr north.
This soup, or shorba, would be served at the beginning of a meal. Based on cauliflower, this creamed soup is spicy
but not excessively so. It is particularly suitable for a special occasion and in India it is often served at weddings.
Ingredients
350g (12oz) cauliflower
350 g (12oz) potatoes
200g (7oz) onions
35g (1 1/4oz) fresh ginger root
250ml (9fl oz) creme fraiche
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon turmeric
1 pinch chilli powder
2 tablespoons oil
salt, to taste
Preparation
Peel the ginger, onions and potatoes. Cut the cauliflower into florets. Discard the stalks and select 350g of florets. Wash
and drain them. Chop the onions. Cut the potatoes and the cauliflower florets into small pieces. Grate the ginger onto a small plate.
Put the oil in a saucepan on a medium heat. Sweat the onions, them add the cauliflower, potatoes, ground spice, ginger, a little salt and
700ml (1 pint 4fl oz) water. Stir together, bring to the boil, cover and simmer gently for about 30 minutes.
Use a hand-held mixer or food processor to liquidise the soup. Add the creme fraiche and mix it in. Gently heat the soup. Check the seasoning
and serve.
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