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MoonShine's Cauliflower Soup
"We were looking for a vegetarian soup that would appeal to everyone," says executive chef Francis X. Falivene of MoonShine in Millburn. "We added the curry crème fraiche to spike it up a little. Cauliflower is almost always available—and it didn't hurt that it's my son, Domenic's, favorite vegetable!"
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"When cooking the vegetables, be sure nothing browns," Falivene adds. "The idea of this soup is to keep everything as white as possible."
Serves: 4
Ingredients:
Curry Crème Fraiche
1 cup crème fraiche
1 tb. curry powder
juice from 1/2 lemon
2 ounces pistachios, roughly chopped
Soup:
4 ounces butter
1/4 cup Spanish onion, diced
1/4 cup celery, diced
2 cloves garlic, sliced thin
2 lbs. cauliflower, cleaned and cut into small pieces
3 cups milk
2 cups water
Preparation:
For the crème fraiche: Combine all ingredients and whisk to smooth consistency. (It can be made ahead and refrigerated.)
For the soup: In a large heavy bottomed pot, melt butter over medium heat. (Be sure pot is large enough to hold all the ingredients.)
Add onions, celery, and garlic. Cook for about 3-4 minutes, until without any color.
Add cauliflower and cook for another 3 minutes, until tender and again no color.
Cover with milk and water. Bring to a boil. Then reduce to a simmer and let cook until cauliflower is tender, approximately 30 minutes.
Pour into a blender and purée. (You can use a stick blender; it may be not as silky smooth a purée, but it is safer.)
Season with salt and fresh cracked pepper to taste.
Divide the soup among 4 hot bowls and top with curry crème fraiche and chopped pistachios.
