Moroccan Cauliflower Soup

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A soup bursting with flavour adapted from food & wine magazine.

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Steps

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In a large saucepan , melt 2 tbsp of butter in the olive oil.

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Add the onion and garlic and cook over moderate heat , for about 5 minutes , until softened.

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Add the cauliflower and coriander and season with salt & pepper.

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Cover and cook for 5 minutes , stirring occasionally.

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Add the stock and bring to a boil.

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Cover and simmer over moderate heat until cauliflower is softened.

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About 15 minutes.

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Puree the soup in a blender or with an immersion blender until smooth.

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In a medium bowl , whisk the egg with the cornstarch.

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Whisk in the yogurt.

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Whisk the mixture into the soup and bring to a boil over moderate heat , whisking constantly until slightly thickened.

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2 - 3 minutes.

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Season with salt and pepper and stir in the chopped cilantro.

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Meanwhile , in a small skillet , melt the remaining 2 tbsp of butter.

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Cook over moderate heat , swirling the pan occasionally until the butter is fragrant and starting to turn brown , about 5 minutes.

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Ladle the cauliflower soup into individual sou.

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Ingredients

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unsalted butter, olive oil, onion, garlic cloves, head cauliflower, ground coriander, salt, fresh ground pepper, vegetable stock, egg, cornstarch, plain yogurt, fresh cilantro, crushed red pepper flakes