Author Notes
The basic recipe appears on p257 of Alice Water's "The Art of Simple Food". I have made this dish many times but now I find I always tailor the recipe more to my taste buds and the occasions it is being served at. I love cauliflower and chili, coriander and mint, home-made chicken broth, and cumin and coriander spices. To love Alice's work is to adore David Tanis' work as well. For 25 years he was, until recently, the co-head chef at Chez Panisse. Here is my respectful take on their work. I am including it because it is too good not share with the world. —krusher
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Ingredients
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2 tablespoons
olive oil
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1
carrot, peeled & diced
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1
brown onion, peeled & finely diced
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1 teaspoon
coriander seeds, crushed finely
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1 teaspoon
cumin seeds, crushed finely
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1/4 teaspoon
dried chili flakes
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1/4 teaspoon
turmeric
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salt to taste
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freshly ground pepper to taste
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1 cup
cilantro leaves, chopped
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2
small fennel, sliced finely then chopped
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1
cauliflower, medium size, chopped
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4 cups
chicken stock, preferably home-made
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2 cups
water (if needed)
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1 handful
chives, chopped
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1 handful
mint, chopped
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1
juice of 1 lime
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zest of 1 lime
Directions
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HEAT the olive oil in the heavy based soup pot and add the first 9 ingredients (carrot, onion, cumin & coriander seeds, chili flakes, turmeric, salt and black pepper).
STIR OFTEN until softened but not browning to keep the mixture from catching on the bottom.
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ADD the cilantro, fennel, cauliflower, chicken broth and water if needed. RAISE the heat and bring to the boil, stirring occasionally.
REDUCE HEAT to a simmer and COOK until the cauliflower is very tender (about 30 minutes).
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USE A HAND HELD BLENDER to blend the soup (a blender would obliterate the texture).
FOLD THROUGH chives, mint and lime zest and gently incorporate the lime juice.
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To vary taste and cater to a particular sense of occasion, I have at times folded through plain creamy low-fat yoghurt or a couple of tablespoons of low-fat cream.
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NOTE: I find adding chili powder and dried chili flakes overkill. As dried chili flakes are my friend always, I have opted to delete the chili powder from the original recipe.
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