Curried Cream Of Cauliflower And Apple Soup Recipe

Curried Cream Of Cauliflower And Apple Soup Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
4 cup: Chicken stock,
1 cup: Golden Delicious apple,
1 1/2 tbsp: Unsalted butter,
-peeled, split, cored and
1 cup: Onions, chopped
-sliced,
2 tbsp: Curry powder,
4 cup: Cauliflower, (about 1 medium
1/2 tsp: Saffron threads,
-head), greens and stem
-OR,
-discarded, head broken up
2 pinch: Saffron powder,
-into small florets,

Directions:

The following recipe is from "Cooking with Daniel Boulud," by noted
New York chef Daniel Boulud (Random House, 1993, $40), who notes in
the introduction that "this soup can be made into a more complete
meal by adding slices of cooked lobster or shrimp."

Warm the chicken stock over medium heat. Melt the butter in a
cast-iron pot over medium-low heat. Add the onions, curry powder and
saffron and sweat for 2 minutes, stirring often. Add the sliced apple
and sweat for another 5 minutes, stirring often. Add the cauliflower
and warm chicken stock and bring to a boil. Boil until the
cauliflower is tender when pierced with a knife, approximately 20
minutes. Add the cream and cook for 3 more minutes. Salt and pepper
to taste.

Transfer the soup in batches to a blender or food processor and puree
at high speed until very smooth. Keep warm until ready to serve or
refrigerate when cool and reheat just before serving.


Source from luhu.jp