You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, when he was chef of The Mendocino Bar & Grille before leaving for Tallulah, for a very elegant soup.

Serves four to six.

1 teaspoon extra virgin olive oil
1 head cauliflower, stem removed and cut into small pieces
1/2 medium yellow onion, peeled and chopped into medium-size pieces
1 Fuji apple, peeled, cored and chopped into small pieces
1 Yukon gold potato, peeled and chopped in small pieces
1 tablespoon Madras curry powder (available at most large supermarkets)
2 cups chicken stock or water
1/2 cup heavy cream
Salt and pepper to taste
A few oysters, mussels or shrimp (optional)

Pour olive oil into a large heavy-bottomed pan over low heat. Add onion, cauliflower, apple and potato, stir and season with salt and pepper.

Simmer 15 to 20 minutes, stirring frequently until ingredients begin to soften (take care not to let them stick). Add curry powder, stir to coat, and cook another five to seven minutes, stirring often.

Add chicken stock, bring to a boil, reduce heat and simmer on low for 15 to 20 minutes.

Purée in a blender, and then pass through a fine sieve. Return to cleaned pan, add cream, bring to a boil and then remove from the heat. Adjust seasoning and serve.

Chef Koslow recommends serving the soup with a spoonful of oysters, mussels or shrimp on top.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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