Cauliflower Soup With Cilantro Crème Fraîche

For those who enjoy mild flavours, this soup pairs earthy cauliflower with garam masala (an Indian spice blend) and enlivens things ever so slightly with cilantro-spiked crème fraîche. (Crème fraîche, tangy, thick cream, is sold in gourmet stores.) The recipe is also from 2002's Patricia Yeo Cooking From A to Z.

Cilantro crème fraîche:
1 cup packed cilantro leaves
1/2 cup crème fraîche

Soup:
2 tbsp canola oil
1 head cauliflower, trimmed, cut into 2-inch pieces
1 onion, chopped
2 tsp minced ginger
1 tbsp garam masala
2 white potatoes, peeled, cut in 1/2-inch pieces
8 cups vegetable stock
Kosher salt + freshly ground pepper to taste

For crème fraîche, place cilantro in blender or mini food processor. Add 2 tablespoons crème fraîche. Purée until smooth, adding more crème fraîche if needed. Transfer to serving bowl. Stir in remaining crème fraîche. Refrigerate until ready to use.

For soup, in medium pot, heat oil over medium. Add cauliflower, onion and ginger. Cook, stirring, 10 minutes until softened. Raise heat to high; add garam masala. Cook, stirring, 5 minutes. Add potatoes and stock. Bring to a boil, then reduce heat to medium and simmer until vegetables are tender, about 15 minutes. Using immersion blender or working in batches in blender, purée soup until smooth. Season with salt and pepper.

To serve, top each bowl of soup with dollop of Cilantro Crème Fraîche. Stir well.

Makes about 12 cups (for 6 servings).