You don't need a big appetizer, just a small bowl of elegant soup to get everyone to the table.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
In large saucepan, melt butter over low heat. Add onion, potato and curry paste; cover and cook, stirring occasionally, until onion is translucent, about 6 minutes.
Meanwhile, trim cauliflower and chop coarsely. Add to pan along with stock; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 10 minutes. Let cool slightly.
In batches, pur?cauliflower mixture until smooth. Strain through sieve into clean saucepan. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and store for up to 2 days. Reheat to proceed.) Stir in cream, salt and hot pepper sauce; heat over low heat, stirring often, until hot. Ladle into warmed small soup bowls or cups. Garnish with onion and coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 357 mg
- Protein 4 g
- Calories 130.0
- Total fat 10 g
- Cholesterol 30 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
%RDI
- Iron 3.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 37.0
