Chilled Cauliflower and Yogurt Soup
User Reviews
3.3
32 reviews
Average
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Course
Soup
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Cuisine
American, International
Chilled Cauliflower and Yogurt Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cauliflower medium head
- 3 Tbsp olive oil
- 1 apple peeled, cored, and chopped, Granny Smith
- 1/2 white onion chopped
- 1 Tbsp ginger finely chopped, fresh
- 2 tsp curry powder
- 1 tsp ground cardamom
- 1 14 oz chicken stock canned
- 1 cup milk whole
- 1/2 cup Greek yogurt
- 1/2 tsp salt
garnishes
- cilantro small sprigs, or parsley
- almonds toasted, sliced
- edible blossoms optional, small
Instructions
- Remove the core from the cauliflower and chop it into florets. Heat the olive oil in a heavy stock pot and saute the cauliflower, apple, onion, ginger, curry powder and cardamom for about 5 minutes, stirring constantly. Cover and steam for another 5 minutes, stirring often.
- Uncover and add the stock. Bring up to a boil. Then turn down the heat and simmer for 10 minutes, or until the cauliflower is tender. Turn off the heat and add the milk, yogurt, and salt.
- Puree the soup in batches in a food processor or blender until completely smooth.
- Push the soup through a mesh sieve, using the back of a large spoon to force as much of the soup through as possible. Discard any leftover solids. Taste the soup and adjust the seasonings.
- Chill the soup until cold.
- Serve ice cold in small bowls or glasses, garnished with the herbs, almonds, and an edible blossom.
Notes
- To toast the sliced almonds, heat them in a small frying pan, stirring constantly, until they start to turn golden. Be careful, they can burn easily. recipe adapted from Williams Sonoma
Genuine Reviews
User Reviews
Overall Rating
3.3
32 reviews
Average
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