Tangy Cauliflower Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, sliced
• 1 (1 3/4 lb) cauliflower, cut into 1-inch florets
• 1 1/2 teaspoons ground coriander
• salt & freshly ground black pepper
• 4 cups vegetable stock or 4 cups water
• 1 large egg
• 1 1/2 teaspoons cornstarch
• 1 cup plain low-fat greek yogurt
• 2 tablespoons coarsely chopped fresh cilantro
• crushed red pepper flakes, for sprinkling

Recipe

• 1 in a large saucepan, melt 2 tablespoons of the butter in the olive oil.
• 2 add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
• 3 add the cauliflower and coriander and season with salt and pepper.
• 4 cover and cook for 5 minutes, stirring occasionally.
• 5 add the stock and bring to a boil.
• 6 cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes.
• 7 puree the soup in a blender until smooth. (be careful not to burn yourself).
• 8 in a medium bowl, whisk the egg with the cornstarch.
• 9 whisk in the yogurt.
• 10 whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes.
• 11 season with salt and pepper and stir in the chopped cilantro.
• 12 meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter.
• 13 cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes.
• 14 ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top.
• 15 sprinkle with crushed red pepper and serve immediately.