Spiced Cauliflower Soup Glazed with a Curry Sabayon

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.
5. To make the Sabayon:
   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.
   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.