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Creamy Cauliflower With Ginger Soup

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."

RECIPE RATING:

Read Reviews (7)

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Original recipe yield 6 to 7 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons olive oil
1 small head cauliflower, cut into large florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon saffron threads
1/2 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: 1 seared sea scallop for each bowl of soup*

DIRECTIONS

Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

FOOTNOTES

* Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes on each side.
This recipe was originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Mar. 8, 2005 by PUDDLESOFNOODLES

I liked this soup but I thought it was a bit spicy I say cut the tumeric and caynene pepper in... MORE

Reviewed on Mar. 25, 2006 by Webby

This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I... MORE

Reviewed on Jan. 28, 2008 by Diana

watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice... MORE

Reviewed on Dec. 5, 2007 by laurashippy

This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used... MORE

Reviewed on Oct. 24, 2007 by lewisac

Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the... MORE

Reviewed on Mar. 2, 2008 by Teri

Great! Does not need any changes to the original recipe. Even my teenagers loved it. MORE

Reviewed on Sep. 2, 2007 by TOOHOT4U

I made this for a nice low carb lunch. It has lot's of flavor. I will definately make this... MORE

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