Curried Cauliflower Bisque

Name: Curried Cauliflower Bisque
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 head cauliflower; 2 tablespoons canola oil; 1 medium onion, sliced; 2 small cloves garlic, chopped; 1 tablespoon curry powder; 1 1/2 cups low-fat milk; Salt and freshly ground black pepper; 1 teaspoon grated fresh ginger; 3 tablespoons very finely minced fresh coriander leaves; 1/3 cup plain fat-free yogurt

By Florence Fabricant

Total Time: 45 minutes
Rating: 3(29)
Comments: Read comments

Featured in: FOOD; Rich Bisques to Warm Winter's Chill

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Ingredients

Yield:4 to 6 servings

1head cauliflower
2tablespoons canola oil
1medium onion, sliced
2small cloves garlic, chopped
1tablespoon curry powder
1½cups low-fat milk
Salt and freshly ground black pepper
1teaspoon grated fresh ginger
3tablespoons very finely minced fresh coriander leaves
⅓cup plain fat-free yogurt

Ingredient Substitution Guide

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Preparation

Step 1
Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
Step 2
While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
Step 3
Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
Step 4
Mix the ginger and coriander with the yogurt.
Step 5
To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.