Clam Pasta, Cauliflower Soup

We decided to make Clam Pasta, we used the recipe for Pasta With Basil and Hot Pepper from The New York Times. This is a wonderful recipe. We bought the clams and McCall’s Meat and Fish. All of the clams opened up when we cooked them. It is a great recipe. You can find the recipe on our blog of: September 10, 2012. Click the date to get the recipe.

We started with a soup Cauliflower Soup with Coconut, Turmeric, and Lime from VegetableLiteracy by Deborah Madison. We both were unimpressed by the soup, don’t know why, but here is the recipe if you want it. The Pasta more than made up for the soup. This is a good and easy recipe.

Cauliflower Soup with Coconut, Turmeric, and Lime

Vegetable Literacy

Deborah Madison

For 4 to 6

This is especially attractive made with an orange cauliflower cultivar, such as Cheddar or Orange Bouquet. It makes the whole soup glow with color.

2         tablespoons butter or ghee

1         cup or more chopped leeks, white part only, washed thoroughly

1/3         cup finely chopped cilantro stems or leaves

1-1/2         pounds cauliflower, broken into small florets

1         tablespoon raw white basmati rice

½         teaspoon ground turmeric

2         tablespoons curry powder

Sea salt

1 (15-ounce) can coconut milk, plus water or stock to total 4 cups

Juice of 1 large lime

1 to 2 tablespoons coconut butter

Chopped cilantro or snipped chives to finish

Melt the butter in a soup pot over medium-low heat. Add the leeks, cilantro stems, cauliflower, and rice and stir to coat with the butter. Cook for about 5 minutes, then add the turmeric, curry powder, and 1-1/2 teaspoons salt. Pour in the diluted coconut milk, raise the heat to high, and bring to a boil. Lower the heat to a simmer, cover partially, and cook until the cauliflower is tender, 20 to 25 minutes.

Let the soup cool slightly, then, scoop out a few cups, puree in a food processor or blender until smooth, and return it to the pot. If you prefer a creamy soup, puree the entire lot. Reheat gently, stir in the lime juice, and taste for salt.

Just before serving, stir in the coconut butter. Ladle into bowls and finish with something fresh and green— chopped cilantro or snipped chives.

With Yogurt: Stir a spoonful of creamy yogurt into each bowl before serving.

With Greens: Serve garnished with a cluster of Tangled Collard Greens in Coconut Butter (page 13) or cooked spinach.

Chilled: Serve cold, seasoned with lime juice and pre­sented with sliced avocado and cilantro sprigs