Lunchbreak: The Black Sheep chef Tyler Salisbery makes creamy curried cauliflower soup

Chef Tyler Sailsbery

The Black Sheep
210 W. Whitewater Street
Whitewater, WI
www.eatatblacksheep.com

Event:
AutismOne 2014 Conference
May 21-25
InterContinental Chicago O’Hare
5300 N. River Road
Rosemont
www.autismone.org

Bone Broth Basics

Ingredients:
1 whole organic free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings. If using a whole chicken, remove breast meat and use for other meal
4 quarts cold filtered water
2 tablespoons apple cider vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley or bunch of other types of greens such as kale or collard

Directions:
Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables. Let stand 30 minutes to 1 hour. Bring to a slow boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. Strain the stock into a large bowl and reserve in your refrigerator for up to one week.

Creamy Curried Cauliflower Soup
Serves 6-8

Ingredients:
2 Tablespoons extra-virgin olive oil
2 medium white onions, thinly sliced
1/2 teaspoon sea salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups bone broth
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
freshly-ground black pepper, to season

Directions:
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes
Use an emersion blender or purée the soup in a blender until smooth, and then return the soup to the soup pot. Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.

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