Moroccan Cauliflower Soup

• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 large head cauliflower, cut into 1 inch florets
• 1 1/2 teaspoons ground coriander
• salt, to taste
• fresh ground pepper, to taste
• 4 cups vegetable stock
• 1 large egg
• 1 1/2 teaspoons cornstarch
• 1 cup plain yogurt
• 2 tablespoons fresh cilantro, coarsely chopped
• crushed red pepper flakes, for garnish

1. In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
2. Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
3. Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
4. Puree the soup in a blender or with an immersion blender until smooth.
5. In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
6. Season with salt and pepper and stir in the chopped cilantro.
7. Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
8. Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.

unsalted butter, olive oil, onion, garlic, head cauliflower, ground coriander, salt, fresh ground pepper, vegetable stock, egg, cornstarch, plain yogurt, fresh cilantro, red pepper

Taken from www.food.com/recipe/moroccan-cauliflower-soup-232989 (may not work)