Preparation
- In a large pot over medium heat, melt butter. Add onions and salt. Cook, stirring occasionally and adjusting the heat so onions are cooking but not browning, do this until the onions look starchy and a bit creamy – about 5 minutes.
- Add garlic and cook until fragrant – about 1 minute. Add curry powder and cayenne pepper (optional). Stir to combine thoroughly – about 30 seconds.
- Add cauliflower, stir t combine, cover and cook for 3 minutes. Add broth and bring to the boil, reduce heat to maintain a steady simmer. Cook until the cauliflower is very tender – about 10 minutes.
- Puree soup with a hand-held blender, or mix in batches in a blender or food procressor until smooth. (Note: at this point the soup may be cooled, covered and frozen for up to 4 months.)
- Add cream and cook over medium-low heat until hot.
Serve soup hot with a sprinkle of chives and/or pat of butter if desired. Makes approximately 8 cups of “soup course” or 4 cups of “main course” servings.
Recipe courtesy of Kelly - New Plymouth
