Ingredients
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4 tablespoons unsalted butter
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3 tablespoons olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 large head cauliflower, cut into 1 inch florets
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1 1/2 teaspoons ground coriander
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salt, to taste
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4 cups vegetable stock
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1 1/2 teaspoons cornstarch
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1 cup plain yogurt
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2 tablespoons fresh cilantro, coarsely chopped
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crushed red pepper flakes, for garnish
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1 large egg
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fresh ground pepper, to taste
Instructions
- In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
- Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
- Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
- Puree the soup in a blender or with an immersion blender until smooth.
- In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
- Season with salt and pepper and stir in the chopped cilantro.
- Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
- Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.