Cauliflower Bisque

Ingredients:

2 tbsp butter or canola oil

1 large onion, chopped

1 potato, peeled and chopped

1/2 tsp curry paste 

1 cauliflower

4 cups chicken or vegetable stock

2 cups 18% cream or milk

1/4 tsp each salt

1/4 tsp hot pepper sauce 

1/4 cup chopped fresh cilantro

Directions:

In a large saucepan, melt butter over low heat. Add onion, potato and curry paste; cover and cook, stirring often, until onion is translucent, about 6 minutes.

Meanwhile, trim cauliflower and chop coarsely. Add to pan along with stock; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Let cool slightly.

In batches, puree until smooth. Strain through sieve into clean saucepan.

(Make ahead: let cool for 30 minutes; refrigerate, unvoerered, until cold. Refrigerate in air tight container for up to 2 days)

Sir in cream, salt and hot pepper sauce; heat over low heat, stirring until hot. Serve garnished with and coriander.