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home > recipes > soups > cauliflower soup with caramelized onions, apple and curried shrimp
from US Recipe courtesy "The Waldorf-Astoria Cookbook" by John Doherty with John Harrisson Photo courtesy "Food Arts" magazine, December 2006 Serves 8. Soup: 2 heads cauliflower 2 Tbsps. unsalted butter salt white pepper, freshly ground 2 Tbsps. olive oil 1 1/2 cups white onion, diced 1 1/2 tsps. garlic, minced 1 cup dry white wine 1 cup brandy 3 cups chicken stock 1 bouquet garni 1 cup heavy cream 1. Remove leaves from cauliflower; divide cauliflower into 1-inch chunks, reserving 8 small florets cut in half. 2. Melt 1 Tbsp. butter in a skillet set over medium heat; add florets; saute lightly 4 to 5 minutes on each side; season; remove fromthe skillet; reserve for garnish. 3. Heat oil and remaining 1 Tbsp. butter in large saucepan set over medium-high heat; add onion and garlic; cook until softened; deglaze with wine and brandy; reduce heat to minimum; cover; simmer 30 minutes; remove and discard bouquet. 4. Place cauliflower and liquid in a blender; puree; transfer puree to clean saucepan set over medium heat; add cream; bring to a simmer; season; remove from heat; reserve (keep warm). Curried shrimp: 1 lb. shrimp 1/4 tsp. salt 1/4 tsp. red or yellow curry 1/8 tsp. white pepper, freshly ground 1. Heat a grill. 2. Heat oven to 180F. 3. Place shrimp in a bowl; add remaining ingredients; toss to coat; grill until cooked through; transfer to pan; cover; reserve in oven. Assembly: 1 Tbsp. olive oil 1 Tbsp. unsalted butter 3 cups Vidalia onions, sliced 2 Tbsps. Sherry vinegar salt black pepper, freshly ground 1 Granny Smith apply, cored, seeded, julienned, and held in acidulated water 1. Heat oil and butter in a skillet set over medium-high heat; add onions; saute until deep brown; deglaze with vinegar; reduce by 90 percent; season; remove from heat; reserve. 2. To serve, arrange grilled shrimp, onions, and apples in center of each bowl; ladle soup into bowls; garnish with cauliflower florets; serve immediately.

Cauliflower Soup with Caramelized Onions, Apple and Curried Shrimp


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Recipe Alert Most Popular Recipes Photo
(posted December 18, 2006)

from US

Recipe courtesy "The Waldorf-Astoria Cookbook" by John Doherty with John Harrisson
Photo courtesy "Food Arts" magazine, December 2006

Serves 8.

Soup:
2 heads cauliflower
2 Tbsps. unsalted butter
salt
white pepper, freshly ground
2 Tbsps. olive oil
1 1/2 cups white onion, diced
1 1/2 tsps. garlic, minced
1 cup dry white wine
1 cup brandy
3 cups chicken stock
1 bouquet garni
1 cup heavy cream

1. Remove leaves from cauliflower; divide cauliflower into 1-inch chunks, reserving 8 small florets cut in half.

2. Melt 1 Tbsp. butter in a skillet set over medium heat; add florets; saute lightly 4 to 5 minutes on each side; season; remove fromthe skillet; reserve for garnish.

3. Heat oil and remaining 1 Tbsp. butter in large saucepan set over medium-high heat; add onion and garlic; cook until softened; deglaze with wine and brandy; reduce heat to minimum; cover; simmer 30 minutes; remove and discard bouquet.

4. Place cauliflower and liquid in a blender; puree; transfer puree to clean saucepan set over medium heat; add cream; bring to a simmer; season; remove from heat; reserve (keep warm).

Curried shrimp:
1 lb. shrimp
1/4 tsp. salt
1/4 tsp. red or yellow curry
1/8 tsp. white pepper, freshly ground

1. Heat a grill.

2. Heat oven to 180F.

3. Place shrimp in a bowl; add remaining ingredients; toss to coat; grill until cooked through; transfer to pan; cover; reserve in oven.

Assembly:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
3 cups Vidalia onions, sliced
2 Tbsps. Sherry vinegar
salt
black pepper, freshly ground
1 Granny Smith apply, cored, seeded, julienned, and held in acidulated water

1. Heat oil and butter in a skillet set over medium-high heat; add onions; saute until deep brown; deglaze with vinegar; reduce by 90 percent; season; remove from heat; reserve.

2. To serve, arrange grilled shrimp, onions, and apples in center of each bowl; ladle soup into bowls; garnish with cauliflower florets; serve immediately.



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