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Crystallized ginger is cheaper at Chinese stores. This takes quite a bit.

Ginger and Cauliflower Soup

This is the best cauliflower soup ever. This gets rave reviews.The highlight here is the ginger—in three forms, fresh, ground, and crystallized. The cauliflower gives the soup body and creaminess without adding any actual cream.

Ingredients

2 tablespoons canola oil
1 large yellow onion, chopped
One 2½-pound cauliflower head, trimmed and broken into small florets
¼ cup minced peeled fresh ginger
1/3 cup chopped crystallized ginger
2 tablespoons finely grated orange zest, plus additional for garnish
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon freshly ground pepper, preferably white pepper
4 cups (1 quart) vegetable broth
2 cups plain yogurt (regular, low-fat, or fat-free)
2 tablespoons honey

 

Instructions

Heat a large saucepan or soup pot over medium heat. Add the canola oil, then the onion. Cook, stirring often, until softened, about 4 minutes.

Stir in the cauliflower florets and minced fresh ginger; cook, stirring often, until very aromatic, about 2 minutes.

Stir in the crystallized ginger, orange zest, ground ginger, salt, and pepper. Cook for 30 seconds, then stir in the broth, scraping up the browned bits on the pan’s bottom.

Bring to a simmer; then cover, reduce the heat to low, and simmer slowly until the cauliflower is very tender, about 30 minutes.

Working in batches as needed, pour the contents of the pan into a large food processor fitted with the chopping blade or into a large blender. Process or blend until smooth; turn off the machine to occasionally scrape down the sides of the bowl to make sure everything is incorporated. Pour the puree back into the saucepan. Alternatively, use an immersion blender to puree the soup in the pan.

Whisk in the yogurt and honey; bring to a simmer over medium heat, whisking constantly. Ladle into bowls; if desired, grate a little orange zest over each serving.

 

Serves 8

Variations: Substitute unsalted butter for the canola oil.
Add up to ¼ teaspoon cayenne pepper with the ground ginger.
For a brighter taste, substitute 1 tablespoon finely grated lemon zest for the orange zest.
Curried Ginger Soup: Add 2 teaspoons ground coriander, 1 teaspoon dry mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, ½ teaspoon freshly ground black pepper, and ½ teaspoon garlic powder with the ground ginger.

The Ultimate Cookbook by Bruce Weinstein and Mark Scarbrough