Keep enjoying the culinary wonders by Chef Nigel's Mannion in the comfort of your own home! This week, let's enjoy this titanic Curry Cauliflower soup!
Ingredients
For the cauliflower soup
1 Large cauliflower, approx. 1200g
1 Large potato, approx. 250g
1 Onion
2 Cloves of garlic
25g Butter
2 Tbsp of mild curry powder
1 Tbsp of olive oil
1200ml Vegetable stock
500ml Fresh cream
For the tempura cauliflower croutons
65g Plain flour
65g cornflour
1 Tsp of salt
1 Egg
180ml Chilled sparkling water
100g small cauliflower florets
For the coriander crème fraîche
100g crème fraiche
Handful of chopped coriander
Salt and pepper to season
For the curry oil
4 Tsp of mild curry powder
400ml light rapeseed oil
Method
To make the soup:
Remove the stalk from the cauliflower and cut into florets. Peel and chop the potato, onion and garlic. Heat the butter and olive oil in a large saucepan, add in the cauliflower florets, potato, onion and curry powder. Sweat together for approx. 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
Pour in the stock and bring to the boil. Reduce heat and simmer, uncovered, for 10–15 minutes until the vegetables are soft. Add the cream. Finally, purée the soup using handheld stick blender until smooth.
To make the croutons:
To make the tempura batter, in a large bowl whisk to combine the plain flour and cornflour. Whisk the egg. Measure the sparkling water into a liquid measuring cup, then stir in the whisked egg. Add the liquid ingredients to the dry ingredients and stir until just combined. Season with the salt. Now, add the small florets to the tempura batter, coating lightly. Deep fry until golden brown.
To make the coriander crème fraîche:
Combine the crème fraîche, chopped coriander together and season to taste.
To make the curry oil:
Sprinkle the curry powder into a dry frying pan and toast over a medium heat for 1-2 minutes ensuring it does not burn. Pour the oil into the pan and remove from the heat. Give it a good stir and pour into a jug. Allow it to infuse for 24 hours. Decant the oil into another container. It will keep in the store cupboard for three months.
Finally, return the soup to a clean pan. Reheat gently, checking the seasoning. Ladle into a warmed bowl. Garnish with the tempura florets, a drizzle of curry oil and coriander crème fraiche. Serve immediately and enjoy.