You know how Discovery channel does 'shark week'? Well this must be 'soup week'. Here's another soup, but this one is warm; we made it last week.
This calls for a lot of cauliflower (maybe a head and a half) but only one apple. The preparation is very straightforward, made easier with a dutch oven and an immersion blender (thanks mom)!
We've made this before, but I think we liked it better the first time. Either that or we've just found better soup recipes since then.
The apple cider reduction makes this soup look very classy; my picture does not do it justice. You definitely should use Madras curry powder for this recipe, regular curry powder just won't do.
As of today's post 4 people rated this a 4 out of 5. We served it with the Buttermilk Chive Biscuits which were FANTASTIC! I'm a big fan of the sour cream, cheddar buttermilk drop biscuits (See Heaven and I love pigs) but these were equally great. I was able to whip them up very quickly since I had all of the ingredients in house and chives on the porch (thanks mom for the chives).
As of today's post, for the biscuits, 14 people rated them 4 out of 5. I would give them a 5.
Recipe by Jackie Mills, Cooking Light, December 2008
Yield: 8 servings
- 1 cup apple cider
- 2 teaspoons olive oil
- 2 cups chopped onion
- 2 teaspoons Madras curry powder
- 1 teaspoon chopped garlic
- 6 cups cauliflower florets (about 1 1/2 pounds)
- 5 cups fat-free, less-sodium chicken broth
- 1 Gala apple, peeled, cored, and chopped
- 1/3 cup half-and-half
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Coarsely ground black pepper (optional)
Preparation1. Bring the apple cider to a boil in a small saucepan. Cook until cider is reduced to 1/4 cup (about 5 minutes). Remove from heat, and cool to room temperature.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add curry powder and garlic to pan; sauté 1 minute, stirring constantly. Add cauliflower, broth, and apple; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.
3. Remove pan from heat; cool 5 minutes. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining cauliflower mixture. Return to pot. Stir in half-and-half; cook over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat; stir in juice, salt, and 1/8 teaspoon pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 1/2 teaspoons cider reduction. Garnish with coarsely ground pepper, if desired.
- Calories: 98 (24% from fat)
- Fat: 2.6g (sat 1g,mono 1.3g,poly 0.3g)
- Protein: 4.2g
- Carbohydrate: 16.1g
- Fiber: 3.8g
- Cholesterol: 4mg
- Iron: 1mg
- Sodium: 450mg
- Calcium: 52mg
- Buttermilk Chive Biscuits
- Recipe by Cooking Light, December 2003
Yield: 20 biscuits (serving size: 1 biscuit)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1/4 cup chopped fresh chives
PreparationPreheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.
Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.
- Calories: 74 (33% from fat)
- Fat: 2.7g (sat 1.6g,mono 0.8g,poly 0.2g)
- Protein: 2g
- Carbohydrate: 10.2g
- Fiber: 0.4g
- Cholesterol: 17mg
- Iron: 0.7mg
- Sodium: 199mg
- Calcium: 56mg