Carmon's Curried Cauliflower Soup

It's time, once again, to reveal the culinary secrets of one of our local chefs. Paul R. of Champaign requested the recipe for this soup, a mainstay at Carmon's. Paul told me that "no matter what else I'm getting, I always add on at least a cup. I'd probably order it as a side even if I were getting a bowl of another soup." You can't get a heartier endorsement than that!

The soup had a subtle curry flavor and a delicate consistency (it was not super thick, which I liked). If you don't feel like making it at home, it's available daily at the restaurant ($4/cup, $6/bowl).

Carmon’s Curried Cauliflower Soup

Serves 6 to 8 (8-ounce portions)

3 tablespoons butter
1 medium onion, chopped fine
1 ¼ tablespoons curry powder
2 Granny Smith apples, peeled and diced
1 head cauliflower, in small florets
Bouquet garni: parsley, bay leaves, and 2 celery stalks tied together
8 cups chicken stock
1 teaspoon nutmeg
2 teaspoons sea salt
¼ teaspoon white pepper
½ ounce crème fraîche or sour cream
Fresh parsley for garnish

Melt butter in a pot; when it starts to foam, add the onions and the curry powder. Stir to coat the onions with butter and curry and cook for about 2 minutes Add the apples. Then add the cauliflower, bouquet garni, stock, and spices. Cook 30 to 40 minutes or until cauliflower is soft, stirring occasionally.

Remove bouquet garni and puree the soup in a blender or food processor. Adjust seasoning.

Heat serving bowls or cups, fill with soup, and top with crème fraîche or sour cream and parsley.I must tell you that while I was there "researching" the soup one day at lunchtime, I also ordered the daily special: a buckwheat crêpe filled with beef stroganoff and topped with fried eggs ($10).

When I first had the buckwheat crêpes at Carmon's, I wasn't thrilled with them; I was used to a different style, the non-buckwheat-flour type. In addition, the filling I had in another crêpe here was not as successful as the stroganoff. This crêpe was delicious, and it was filled with rich, creamy, winey, tender pieces of beef. The earthy flavor of the buckwheat pancake complimented the stroganoff well, as did the fried eggs. And—you can add stuff to any crêpe, but I won't tell you that I ordered this one with French fries inside and cheddar cheese on top, because you might think me a glutton.Many thanks to Kerry and Mike at Carmon's for so graciously sharing the recipe for their curried cauliflower soup. And Paul, if you make it, let us know how it turns out.

Remember: If you'd like the recipe for a favorite dish from a local restaurant, e-mail your request to champaigntaste AT gmail DOT com, and I'll do my best to get it for you. For those of you who've already sent in requests, be assured that I'm working on them, and you'll see the next one soon.