Cauliflower-Curry Soup

Salt
1 large head cauliflower, cut into florets (5-6 c.)
1 T. unsalted butter
1 medium onion, chopped
1 celery stalk, chopped
1 t. curry powder
6 c. chicken stock
1 c. heavy cream
Freshly ground pepper
Extra-virgin olive oil, for serving

Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until soft, 12-15 minutes. Drain and set aside.

Melt the butter in another large saucepan over medium-high heat. Cook the onion and celery, stirring, until soft, 3-4 minutes. Stir in the curry powder. Add the cauliflower and stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Use a blender to puree the soup until smooth and creamy. Add the cream, simmer for 2 minutes, and season with salt and pepper. Pour into bowls and serve, drizzled with a little olive oil.

Soup will keep several days in the refrigerator and gets better with age.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 119.