2 head of cauliflower (4 lbs)
onion (3/4cup chopped)
leeks (3/4 cup chopped)
unsalted butter (4tbsp)
milk (2 cups)
heavy cream (2 cups)
curry powder, salt, black pepper
water (2 cups)
fresh country bread to make into croutons
My disclaimer - I cut out some steps to make it a little easier so if you want the full list of steps go buy the book!
The soup: Cut out the core of the cauliflower, remove the stems and coarsely chop the cauliflower. Set aside. Melt the butter in a large saucepan or wok. Add the diced onion, leeks, curry powder seasoning (1/4 tsp) and cauliflower. Let cook for 20 minutes.
Homemade croutons: Buy some fresh crusty bread and tear into small pieces. In a skillet, add olive oil, a little butter and garlic. Once hot, toss in the torn up bread and saute for 10-15 minutes until it looks like croutons. You can also skip the skillet and bake or broil in the oven. (This picture is only after a few minutes, so they should all be toasty when done)
Beet chips: Cut off the leaves of the beet and cut off the top and bottom of the beet. Peel and then dice into thin rounds. In a skillet, pour about an inch of vegetable oil and heat over medium heat. Once the oil is hot, carefully place the sliced of beets in one layer. They should be submerged in the oil. It will only take a few minutes for the beets to get crisp and become chips! Once ready, drain on paper towels. (On a side note, I might have to make these just to eat for a snack because they are surprisingly tasty!)
Time for the grand assemble. Ladle the soup into a bowl. Top with several torn croutons and several beet chips. Drizzle with olive oil and black pepper.
Now the real question, is which one looks better? Mine or the picture? Pretty proud of myself that I pulled it off!