Moroccan Cauliflower Soup

Ingredients

• unsalted butter
• olive oil
• onion
• garlic cloves
• head cauliflower
• ground coriander
• salt
• fresh ground pepper
• vegetable stock
• egg
• cornstarch
• plain yogurt
• fresh cilantro
• crushed red pepper flakes

Preparation

1. 1in a large saucepan , melt 2 tbsp of butter in the olive oil
2. 2add the onion and garlic and cook over moderate heat , for about 5 minutes , until softened
3. 3add the cauliflower and coriander and season with salt & pepper
4. 4cover and cook for 5 minutes , stirring occasionally
5. 5add the stock and bring to a boil
6. 6cover and simmer over moderate heat until cauliflower is softened
7. 7about 15 minutes
8. 8puree the soup in a blender or with an immersion blender until smooth
9. 9in a medium bowl , whisk the egg with the cornstarch
10. 10whisk in the yogurt
11. 11whisk the mixture into the soup and bring to a boil over moderate heat , whisking constantly until slightly thickened
12. 122 - 3 minutes
13. 13season with salt and pepper and stir in the chopped cilantro
14. 14meanwhile , in a small skillet , melt the remaining 2 tbsp of butter
15. 15cook over moderate heat , swirling the pan occasionally until the butter is fragrant and starting to turn brown , about 5 minutes
16. 16ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top
17. 17sprinkle with crushed red pepper and serve immediately