Tasting Table Sous Chef Series by Williams-Sonoma
Exclusive Recipes from the Chefs behind the Chefs
Make This Recipe From Chris Bradley
Gramercy Tavern, New York
Curried cauliflower soup
For the next recipe in our Sous Chef Series, we'd like to introduce you to Chris Bradley. During his four years as sous chef of New York's heralded Gramercy Tavern, Bradley learned to coax maximum flavor from every ingredient. In his cauliflower soup, the underappreciated vegetable shines. Traces of coriander, cumin and curry temper its earthiness, and a swirl of citrus-spiked Greek yogurt cuts its sweetness. Next, Bradley will bring what he learned under Gramercy Tavern executive chef Michael Anthony uptown, where he'll run the kitchen at the Union Square Hospitality Group's new restaurant in The Whitney Museum of American Art.
Demo Pics from Local Williams-Sonoma Stores
Stores Near You
Williams-Sonoma
2905 East Skyline Drive
Tucson, AZ, 85718
520-615-3595
Curried cauliflower soup
Chris Bradley, Gramercy Tavern, NYC
Yield: 6 Servings
Ingredients
- 2 heads cauliflower, cut into florets (about 10 cups)
- 1 onion, diced (about 1 cup)
- ½ leek, white and light green parts only, diced (about ¾ cup)
- 2 large carrots, diced (about 1 cup)
- ¼ cup plus 3 tablespoons vegetable oil
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ bunch cilantro, chopped (about 2 cups)
- ¼ teaspoon ground turmeric
- ½ teaspoon mild curry powder
- 4 garlic cloves, minced
- 8 cups vegetable stock
- ¾ cup plain yogurt
- 2 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
Directions
1. Reserve 1 cup of small cauliflower florets, ¼ cup of onion, ¼ cup of leeks and ¼ cup of carrots for garnish.
2. In a large pot, warm ¼ cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.
3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.
6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.
7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.
Download This Recipe
