Cauliflower Bisque

A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..

  • 2 tbsp. butter
  • 1  med onion, chopped
  • 1 large potato, peeled and chopped
  • 1/4 tsp. curry paste
  • 1 large cauliflower (about 2 lbs. in weight)
  • 4 cups vegetable stock
  • 1  1/2 cups 18% cream
  • 1/2 cup whipping cream
  • pinch of salt
  • 1/4 tsp. hot pepper sauce
  • 4 slices of bacon, crisp, coarsely chopped
  • 1/4 cup fresh coriander

In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.

Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.

In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.

Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.

Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.

This will serve 12 with small bowls or 6-8 with larger portions.



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