INGREDIENTS:

Serves 6

2 teaspoons olive oil
1 pound onion, diced
1 rounded teaspoon Madras Curry powder
2 pounds cauliflower (About one large head) cut into bite size florets
1 teaspoon salt
3 ½ cups chicken broth
3 ½ cups cream

Bouquet Garni:

1 bay leaf and ½ teaspoon toasted fenugreek wrapped in cheese cloth and tied with kitchen twine

For Garnish:

Toasted chopped pecans and pistachios
Diced dates
Diced kalamata olives (we go light on olives)
1 teaspoon lemon juice

METHOD:

In a medium stockpot over medium heat, add olive oil and onions and cook until onions are soft and translucent, about 6 minutes. Add curry powder and stir for a minute or two. Add cauliflower, salt, chicken broth, and bouquet garni. Bring soup to a boil, reduce heat to simmer and simmer 20 to 30 minutes uncovered until cauliflower is tender.

Remove Bouquet garni and add lemon juice, ladle soup into a blender and puree until smooth. Adjust seasonings if needed.  Serve with garnishes sprinkled on top.

Courtesy of Mark Caldwell, Executive Chef Davis Estates