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Curried Cauliflower and Potato Soup with Green Bean, Almond and Provolone Grilled Cheese Sandwich

This lunch in on the fancier side of what I’m normally used to. For that matter, my lunches are usually sloppily cobbled together items from the fridge. Today is different. It’s good to change things up and I sure felt like I did just that. Change is good. Let me just insert my two cents here and say that provolone picante and curry make a surprising pair and this grilled cheese and soup combo is a winner.

Start by chopping the cauliflower and preparing the soup. This part can be done a day in advance (the soup’s flavor will intensify and be much tastier than the first day).

Curried Cauliflower and Potato Soup

½ head of cauliflower, or one very small cauliflower

3 small yellow potatoes, quartered

½ onion, chopped

1 clove garlic, smashed

1 tbsp tomato paste

½ tsp ground cumin

¼ tsp coriander

2 tsp curry powder

¼ tsp turmeric

¼ tsp cayenne pepper

olive oil (approx 2 tbsp)

1 tbsp white vermouth

3 cups water

salt and pepper to taste

cilantro for garnish

yogurt for garnish

Rough chop cauliflower into medium size pieces. On medium low heat, sweat the cauliflower, onion, and garlic in olive oil until translucent. Do not let them brown. Add tomato paste, increase the heat to medium and cook until the bottom of the pan turns a slight brown. Deglaze with vermouth and scrape the brown bits from the bottom of the pan. Add all spices and continue to stir on medium heat for 5-6 minutes. Add water and bring to a boil. Add salt to taste and bring to a simmer for at least 30 minutes. Using an immersion blender or a regular blender, puree the soup until smooth. Adjust seasonings if needed. Continue to simmer 15 minutes to thicken soup. When ready to serve, swirl in a teaspoon of yogurt, sprinkle with black pepper, and garnish with fresh cilantro sprigs.


Green Bean, Almond and Provolone Grilled Cheese Sandwich

provolone picante cheese, shredded

sharp cheddar, shredded

haricot vert, blanched

sliced almonds, toasted

soft salted butter

country levain bread or any bread of your choice

Using a ratio of 3:1 ratio (cheddar : provolone), layer the cheese combo onto a slice of bread. Top with haricot vert and almonds, another layer of cheese. Place the second slice of bread on top of the cheese and brush both sides with softened butter. Lightly fry in a sauté pan (or in a panini maker), pressing on each sandwich with the pan lid or a spatula until browned and cheese is melted.

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