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Creamy Cauliflower With Ginger Soup
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Saffron and turmeric-infused Indian soup with seared sea scallop garnish.
Ingredients:
  • 2 tablespoons olive oil
  • 1 small head cauliflower, cut into large florets
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon saffron threads
  • 0.5 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1.5 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: 1 seared sea scallop for each bowl of soup*
Instructions:
  • Heat oil in a large saute pan over medium-high heat until it shimmers.
  • Start by adding the cauliflower followed by the onion. Allow the vegetables to saute with minimal stirring initially, then increase the frequency until they begin to caramelize and turn golden brown, which should take about 7 to 8 minutes.
  • Lower the heat and incorporate butter, sugar, and garlic; cook until the vegetables turn a deep caramel color with golden spots, approximately 10 more minutes.
  • Add the ginger, turmeric, saffron, and cayenne pepper, and saute until fragrant, about 30 seconds to 1 minute.
  • Pour in the flavorful broth and let it come to a gentle simmer over medium-high heat. Lower the heat, partially cover the pot, and let it simmer for about 10 minutes until the cauliflower is tender.
  • Blend the mixture until velvety smooth, about 30 seconds to 1 minute. If using a traditional blender, vent by removing the lid's center or lifting one edge, covering the blender with a kitchen towel, and briefly blending with a little half-and-half before adding to the soup.
  • Return the mixture back to the pan or a soup pot. Pour in the half-and-half until the mixture reaches a souplike consistency that is thick enough to support the garnish. Taste the soup and season with salt and pepper if necessary. Heat thoroughly, then ladle into bowls, add the garnish, and serve.

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