Soup from the Kelly Takunda Orphan workshop March 4, 2017
Curry Cauliflower Soup with Warm Potato Herb Salad
recipe from Dave Thaxton:
Ingredients:
1 large head of cauliflower, broken into small florets, stems chopped
Up to 4 tablespoons melted coconut oil or olive oil, divided
1 medium yellow onion, diced
1 tablespoon Thai red curry paste
½ teaspoon lemon zest
½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
1½ cups vegetable broth or stock
1 can (14 ounces) light coconut milk
½ teaspoon sugar
1 to 3 teaspoons rice vinegar
Salt and freshly ground black pepper
¼ cup chopped green onions or chives
1 tablespoon chopped fresh basil
Thinly sliced jalapeño, Serrano or birds-eye peppers (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
Warm herbed potato salad:
3 lbs small yellow potatoes, cut into small halves or quarters.
Salt
1 Tbsp Ginger, finely chopped
3 tbsp chopped basil
1 tbsp chopped mint
1/2 bunch of green onion, chopped
3 Tbsp seasoned rice vinegar
Boil potatoes in salted water until tender
Stir in remaining ingredients and serve warm.
Curry Cauliflower Soup with Warm Potato Herb Salad
recipe from Dave Thaxton:
Ingredients:
1 large head of cauliflower, broken into small florets, stems chopped
Up to 4 tablespoons melted coconut oil or olive oil, divided
1 medium yellow onion, diced
1 tablespoon Thai red curry paste
½ teaspoon lemon zest
½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
1½ cups vegetable broth or stock
1 can (14 ounces) light coconut milk
½ teaspoon sugar
1 to 3 teaspoons rice vinegar
Salt and freshly ground black pepper
¼ cup chopped green onions or chives
1 tablespoon chopped fresh basil
Thinly sliced jalapeño, Serrano or birds-eye peppers (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
Warm herbed potato salad:
3 lbs small yellow potatoes, cut into small halves or quarters.
Salt
1 Tbsp Ginger, finely chopped
3 tbsp chopped basil
1 tbsp chopped mint
1/2 bunch of green onion, chopped
3 Tbsp seasoned rice vinegar
Boil potatoes in salted water until tender
Stir in remaining ingredients and serve warm.
Soup from the Chapter Share workshop January 28, 2017
Potato Leek Soup
recipe from David Thaxton:
Here's the basics of what I did...the veg and lacto ingredients were left out or served on the side. I labeled them as optional:
Ingredients:
1lb of. Bacon (optional) or olive oil
3lbs. Russet potatoes
Two large leeks
Several cloves of garlic, smashed
48 oz of vegetable stock
1 cup half and half (optional)
1 Tbsp thyme
Salt and pepper to taste
Cook bacon in large stock pot, remove and crumble. Reserve about half the grease. (Option: omit bacon, and heat 1/4 c. Of olive oil) Remove the darkest green tips from the leeks and carefully pull apart to remove the grit and wash, then chop the leeks and peel and dice the potatoes. Sautée the leeks and garlic in the oil/grease briefly. Add the stock thyme and potatoes. Bring to a boil. When potatoes are soft, run the soup through a blender or use a hand held blender to purée. Simmer for a while. Five minutes before serving add half and half. (Optional) can be served with cheese, sour cream, bacon, crackers or croutons.
Potato Leek Soup
recipe from David Thaxton:
Here's the basics of what I did...the veg and lacto ingredients were left out or served on the side. I labeled them as optional:
Ingredients:
1lb of. Bacon (optional) or olive oil
3lbs. Russet potatoes
Two large leeks
Several cloves of garlic, smashed
48 oz of vegetable stock
1 cup half and half (optional)
1 Tbsp thyme
Salt and pepper to taste
Cook bacon in large stock pot, remove and crumble. Reserve about half the grease. (Option: omit bacon, and heat 1/4 c. Of olive oil) Remove the darkest green tips from the leeks and carefully pull apart to remove the grit and wash, then chop the leeks and peel and dice the potatoes. Sautée the leeks and garlic in the oil/grease briefly. Add the stock thyme and potatoes. Bring to a boil. When potatoes are soft, run the soup through a blender or use a hand held blender to purée. Simmer for a while. Five minutes before serving add half and half. (Optional) can be served with cheese, sour cream, bacon, crackers or croutons.