Creme de Chou Fleur au Lait de Coco et Curry
A simple pureed soup of cauliflower with coconut milk and lightly spiced with the warm flavors of curry. I tasted this soup at a local brasserie last month and I was smitten with the mild flavor and how deliciously satisfying it was! I knew I had to recreate it in my kitchen at Rabbit Hill! It can be made either vegetarian or with chicken stock (or vegan if you sub out the butter). It can be mild (recommended) or more spicy by adding a hotter curry powder. I love it this way because the curry is present, but doesn’t overwhelm the cauliflower and subtle coconut milk flavor. This soup pairs well with a salad of greens, radish and celery.
Ingredients
1 large head of cauliflower
1 cup veggie stock or 1 cup water with two veggie bouillon cubes
2 tablespoons butter
2 tablespoons olive oil
1 large onion, finely diced
2 cans coconut milk (approx 13 oz )
Method
The only necessary tools are an immersion stick blender and a heavy soup pot, like a cast iron Dutch oven.
Start by washing and then breaking up the head of cauliflower into small florets. Steam in the large soup pot by adding a few inches of water, and covering. Once very soft, smash the florets (leaving in the water) until small enough to blend.
To the smashed cauliflower add 1 cup of veggie stock, or one cup of water with 2 veggie bouillon cubes. Next, blend until smooth with your immersion stick blender. Feel free to add more stock or liquid if the soup is too thick. Turn off heat.
In a separate saute pan, add 2 tablespoons of butter and 2 tablespoons of olive oil. Add the chopped onion and saute until very soft and slightly caramelized. Add 1 - 2 tablespoons of your favorite yellow curry powder or curry blend and warm the spice until very aromatic (about five minutes). This step is very important as it prevents the bland chalkiness of the curry and brings out all of the complex flavors.
Add the cooked onions and curry oil mixture to the soup pot, and once again blend with the immersion stick blender.
At this stage you can resume heating the soup at a low temperature, and you will add the solid or thick ‘cream’ part of the coconut milk. This is the solid separation from the coconut water and is often called coconut cream. Blend with a wooden spoon and gently heat. Be sure not to boil the coconut milk or it might become grainy.
Serve warm with a garnish of yogurt, cilantro or chervil. Salt to taste.
About the Author
Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.
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