| Yield 1X: | 108.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Ginger, garlic, onion, dairy, chili | ||
| Portions: | 18.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.17.16 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter | 1.00 | 2.00 | 3.00 | |||
| Garlic, minced | 0.50 | 1.00 | 1.50 | |||
| Ginger, minced | 0.30 | 0.60 | 0.90 | |||
| Onion, sliced | 8.00 | 1 | 1 | 8.00 | ||
| Celery, sliced | 4.00 | 8.00 | 12.00 | |||
| Cauliflower, sliced | 3 | 6 | 9 | |||
| Curry powder | 0.50 | 1.00 | 1.50 | |||
| Cream | 6.00 | 12.00 | 1 | 2.00 | ||
| Mint yogurt garnish | ||||||
| Greek yogurt | 1 | 2 | 3 | |||
| Garlic, paste | 0.25 | 0.50 | 0.75 | |||
| Mint, chopped fine | 0.13 | 0.25 | 0.38 | |||
| Salt and pepper mix to taste | ||||||
| Freshly squeezed lemon juice | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Heat the butter in a suitable pot, and add the garlic and ginger. Sizzle for 30 seconds, then add the curry powder and fry for 30 seconds.
Add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and cauliflower, and bring to a boil. Reduce to a simmer, and cook for 30 minutes. Puree using an immersion blender or vitaprep. Pass through the chinoise. Add the cream and correct seasoning.
Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.
For the garnish, measure and prepare all ingredients. Combine in the vitaprep and puree. Season to taste with salt and pepper mix.