Cauliflower Soup with Roasted Red Pepper
|||The Perfect Purée of Napa Valley Roasted Red Pepper Puree, thawed|
|||2 heads cauliflower|
|||2 onions, chopped|
|||1 Russet potato, peeled and diced|
|||2 quarts water, vegetable stock or chicken stock|
|||1 tbsp. grapeseed oil|
|||4 garlic cloves, chopped|
|||2 tsp. cumin seeds, ground|
|||salt (to taste)|
|||freshly ground pepper|
|||cilantro, chopped (for garnish)|
| Method: |
|1.||Heat oil over medium heat in a large, heavy soup pot. Cook onion, stirring often, until onion is tender. Add the garlic and ground cumin and cook until fragrant. Add the cauliflower, potato, water or stock and a good pinch of salt. Bring to a boil. Reduce heat, cover and simmer until the potato and cauliflower are tender, about 30 minutes.
|2.||Using a high speed blender, puree the soup. Working in batches, place a towel over the top to avoid splashing until it is very smooth. Pass through a chinois to further refine the soup. Return to the pot that has been rinsed out, heat through, add freshly ground pepper and adjust salt. Add in the puree to taste. Garnish with chopped cilantro. Serve.