Cauliflower Soup with Cranberry Compote

This recipe is from the Cauliflower & Cranberries episode of A is for Apple, hosted by Robert Jewell.

Serves: 4 – 6

Ingredients

Soup

• 1 head of cauliflower
• 2 tablespoons (30ml) butter
• 1 medium Spanish onion
• 2 teaspoons (10ml) ground curry powder
• Salt and pepper
• 2 cups (500ml) whole milk
• 1 cup (250ml) 35% cream
• 1 cup (250ml) water
• Salt and pepper

Cranberry compote

• ½ cup (125ml) minced sundried cranberries
• 1 tablespoon (15ml) red onion, small dice
• 2 tablespoons (30ml) cranberry juice
• Zest of one lemon
• 1 tablespoon (15ml) port (optional)

Cauliflower garnish

• 1 tablespoon (15ml) butter

Directions

1. Remove leaves and the core from the cauliflower, separate 1cup (250ml) and roughly chop into bite sized pieces, reserve for garnish.
2. Chop the rest of the cauliflower in chunks of similar size.
3. Dice the onion into medium dice.
4. Melt butter in a soup pot set over medium heat.
5. Add the onion, curry powder and cauliflower.
6. Cook until soft and lightly caramelized.  Stirring frequently.
7. Add the milk, cream, water and salt and pepper.
8. Cook over medium low heat until cauliflower is fork tender about 20 minutes.
9. Remove from heat and puree until smooth.
10. Taste and adjust seasoning with salt and pepper and curry powder if necessary.
11. For the cranberry compote place cranberries, onion, cranberry juice (port if using) and lemon zest in a small pot set over medium low heat and cook until cranberries have softened and most of the liquid is absorbed about 10 minutes.  Season to taste with salt and pepper.
12. Remove from heat.
13. In a medium sized sauté pan add the reserved cauliflower with the butter.  Sauté over medium heat until slightly caramelized and golden on the outside, about 5 minutes. Remove from heat.
14. To serve ladle soup into 4 bowls.  Equally divide the cauliflower garnish between the 4 bowls.
15. Place in the center of each bowl.
16. Place a spoonful of the cranberry compote in the center of the bowl.