Curry Infused Cauliflower Bisque

Several weeks ago, Jim and I had dinner at the Broad Street Grille in downtown Chattanooga.  I decided to try the Cauliflower Curry Bisque.  And OH MY!!! was it ever good.  Obviously, I had to try to replicate the bisque.

I found several recipes, but this one sounded closest to what I had tried.  And it my not be exact, but it is very close and it is absolutely delicious.  Of course, you have to love curry because this recipe is pretty loaded with it (it does seem to intensify after a day or two so if you decide to try it, you might consider lessening it....especially if you're going to make it ahead of time).

The soup I had downtown was garnished with a coconut shrimp which would be another option.  I didn't want to go to that much trouble, so I went with the pistachios in truffle oil (if it's got truffle oil anywhere near, I'm gonna love it!)

CURRY INFUSED CAULIFLOWER BISQUE (makes 4-6 servings)

1 large cauliflower, head only, stems removed
32 vegetable or chicken broth
3 bay leaves
1 tsp kosher salt
1 tsp celery salt
1 heaping Tbsp minced garlic
1/4 tsp powdered ginger
1/2 tsp tumeric
dash of cream of tartar
1 Tbsp curry powder
1/2 tsp freshly cracked pepper
1/4 tsp crushed red pepper

1/4 cup olive oil
1/4 cup half & half

Garnish:
1/8 cup pistachio nuts, chopped
1 tsp truffle oil
dash kosher/sea salt

Mix all ingredients in a large stockpot, cook over medium heat, bringing to a boil.  Reduce the heat, cover and simmer 30 minutes or until cauliflower is tender.

Using a blender or immersion blender, puree the soup until it is creamy smooth.  

Add olive oil and half & half, blend together.  Return to the pot, heat through.

To prepare the garnish, place pistachios in a small, heated dry skillet.  Add one tsp truffle oil and a dash of kosher/sea salt, stirring for 2 minutes over medium heat to release all the flavors.  Do not allow to burn.  If it burns, toss and start over.

Pour soup in a bowl, garnish with a tsp of truffled nuts and serve immediately.