Posted by: Jonjon | January 3, 2009

Soup – Cauliflower soup – Tim Perry’s Creamy Curry cauliflower & Broccoli 9/10

Soup – Cauliflower soup – Tim Perry’s Creamy Curry cauliflower & Broccoli 9/10


• 2 cups chicken broth 450ml –I used Vegetable Broth
• 1/2 onion, finely chopped
• 1/2 head cauliflower, finely chopped used 3
• 1/4 head broccoli, finely chopped used 3
• 1/2 teaspoon curry powder 1g
• 1-1/2 teaspoons chicken bouillon granules 3g
• salt and pepper to taste
• 2 tablespoons all-purpose flour 15g
• 1/4 cup milk 60ml
• 1 cup shredded Cheddar cheese 115g Used only 1/2

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

This was as good as I had expected. The soup was somewhat bland to begin with, but towards the end when you start to add the cheddar cheese, that was when the familiar cheesy chowder flavor started coming to life. I used tasty cheddar so I didn’t need to add much salt to my soup. I also used only 50%, ½ cup of cheddar cheese as it was already flavorful and I did not want the whole soup to become gooey. ½ teaspoon curry powder was fine, as the curry flavor was only needed at the background. I actually added 3 cauliflower and 3broccoli heads. Next time I will perhaps add them a bit later because they turned to mush after simmering.


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