Cauliflower-Curry Soup

For years cauliflower was exiled to the back corner of the crudité platter. It’s time to make the wonderfulness of the vegetable en vogue again.

This is a fantastic soup. You can keep it for days in the fridge, and it will get better and better—if it lasts that long!

Serves 4

•   Salt
• 1 large head cauliflower, cut into florets (5–6 cups)
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 teaspoon curry powder
• 6 cups chicken stock
• 1 cup heavy cream
•   Freshly ground pepper
•   Extra-virgin olive oil, for serving

1. Bring a large saucepan of salted water to a boil.

2. Add the cauliflower and cook until soft, 12 to 15 minutes. Drain and set aside.

3. Melt the butter in another large saucepan over medium-high heat. Cook the onion and celery, stirring, until soft, 3 to 4 minutes. Stir in the curry powder.

4. Add the cauliflower and stock and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

5. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a regular blender, puree, and return to the saucepan.

6. Add the cream, simmer for 2 minutes, and season with salt and pepper.

7. Pour into bowls and serve, drizzled with a little olive oil.