Spiced Cauliflower Soup Glazed with a Curry Sabayon

December 11, 2020  |  By Peg Kern
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Enjoy this delicious soup from our friends at the Walnut Grove Cooking School in France. This is a great soup for warming you up on a cold winters day. It also makes a good starter served with baby poppadoms or curried croutons. If you would like it spicier then simply add more spices at the appropriate stage. The soup can be made a couple of days in advance, however the sabayon is best made just before serving.

Although our friends at the Walnut Grove have since retired, you can still learn to make amazing French recipes on any of our culinary vacations in France!

Spiced Cauliflower Soup Glazed with a Curry Sabayon

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Cook method: simmer

Soup Ingredients

  • 1/2 large cauliflower
  • 3 medium onions
  • 3 cloves of garlic
  • 1/2 stick of celery
  • 1/3 of a leek
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 fresh green chilli
  • 800ml chicken stock
  • 200ml cream

Sabayon Ingredients

  • 2 egg yolks
  • 1/2 tsp curry powder
  • 1 tbsp water

Fresh cauliflower during a cooking class. Instructions

1. Roughly chop onions, garlic, celery, green chili and washed leek and slowly fry (with a little olive oil) in a heavy based saucepan until soft (but no colour).
2. Add the spices and cook for for a further 2 to 3 minutes. Add the roughly chopped cauliflower and cover with the chicken stock (as a vegetarian option use vegetable stock).
3. Bring to the boil, turn down heat and gently simmer until cauliflower is soft.
4. Purée the soup with a stick blender, or in a liquidizer until smooth. Pass the soup through a chinois or fine sieve. Add cream then season to taste.

To make the Sabayon:

5. Whisk egg yolks, water and curry powder over a bain marie until the eggs have changed to a pale colour and are light and fluffy. Season with salt and pepper and a dash of lemon juice.
6. Ladle the soup into your bowl, and spoon the sabayon over the top of the soup. Glaze with a gas torch until golden brown. Finish with a few dribbles of fresh cream and a sprig of chervil.

By Peg Kern

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