International Cooking School Vacations: Spiced Cauliflower Soup glazed with a Curry Sabayon
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Spiced Cauliflower Soup glazed with a Curry Sabayon

February 2005

Spiced Cauliflower Soup glazed with a Curry Sabayon – from Walnut Grove Cookery School.


  • 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


1. Roughly chop onions, garlic, celery, green chilli 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. The soup is now ready to eat.


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

1. 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.
2. 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.
h3. Serving Suggestions
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.
Advanced preparation
This can be made a couple of days in advance, however the sabayon is best made just before serving.