Cauliflower and Chevre Soup
By Ms. Renilde V. Demeyere
Yield: 3-4 servings
Total Time: 30 to 45 minutes
Ingredients
1 medium cauliflower, cut into small pieces
1 medium onion, chopped
1 T olive oil
1/4T curry paste or powder
Chicken stock
100g chevre
Salt and pepper to taste
1 T grilled, chopped hazelnuts, garnish
Saute onions in olive oil until softened. Add curry and cook until fragrant. Add cauliflower, chicken stock, salt and pepper, and simmer until cauliflower is tender. Add Chevre and puree until smooth. Adjust seasoning with salt and pepper. Garnish with chopped toasted hazelnuts.