Wynonna Judd's Favorite Soup
Source of Recipe
oprah.com
Recipe Introduction
"This soup hints of Indian/Asian flavors. Serve this with a mixed green salad with some home-grown tomatoes and you'll have a filling and satisfying meal. This soup is Wynonna's all-time favorite!"
List of Ingredients
2 tablespoons olive oil
Head of cauliflower, chopped into 2-inch pieces
Four stalks celery, diced into 1-inch pieces
Half of a medium-sized onion, cut into 1-inch pieces
Thumb-sized piece of ginger, peeled and minced
2 cloves garlic, minced
1/2 habanero, minced
1 tablespoon hot, madras-style curry
2 teaspoons cumin
1/2 teaspoon cayenne
1/2 teaspoon ground thyme
1 quart chicken broth
1 teaspoon kosher salt
Juice of 2 lemons cut in half
1/4 cup toasted pine nuts
Fresh ground pepper to taste
Recipe
Prep all ingredients. Have all pre-vegetables cut and spices measured (these dried spices and herbs can be placed in one container after measuring).
To toast the pine nuts, place them in a pie tin, in a preheated 400� oven for 7 to 8 minutes until golden brown.
To make the soup, use a wide-bottomed soup pan on medium-high heat. Add oil. Before it smokes, add the cauliflower, celery and onion. Saut� 3 to 4 minutes, stirring occasionally until vegetables become soft. Add garlic and habanero and saut� briefly about 30 to 40 seconds. Turn heat to medium. Add ginger and spices, saut� another 40 to 50 seconds. Add chicken broth and bring to a boil. Then, lower heat so that soup has a consistent simmer. Allow soup to cook 45 minutes. Using an immersion blender, puree soup until completely smooth. Or strain soup and puree solids in either a blender or a food processor. Add broth back and combine with puree. Ladle soup into four bowls.
Squeeze half of a lemon over each bowl and add a sprinkle of pine nuts.
Recipe by Cathy Lewis "From Wynonna Judd: Journey to Health"
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