Curried Cream of Cauliflower and Apple Soup
Yield: 4 to 6 servings
For the curried cream of cauliflower
4 cups chicken stock
1-1/2 tablespoons sweet (unsalted) butter
1 cup onions, chopped
2 teaspoons Madras curry powder
1/2 teaspoon saffron threads or 2 pinches saffron powder
1 cup Golden Delicious apple (or other apple), peeled, split, cored and sliced
4 cups cauliflower (about 1 small to medium head), broken into florets
1 cup heavy cream
Salt and pepper
1 tablespoon chives, minced
For the curried apple dice
1 cup Golden Delicious apple (or other apple), peeled, split, cored, in 1/4-inch dice
1/4 teaspoon saffron threads or 1 pinch saffron powder
Salt and pepper
1. For the curried cream of cauliflower: Warm the chicken stock over medium heat. Melt the butter in a heavy 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 5 more minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil.
2. Boil until the cauliflower is tender when pierced with a knife, about 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 purée at high speed until very smooth. Keep warm until ready to serve, or refrigerate when cool and reheat just before serving.
3. For the curried apple dice: Place the apple dice with 1 tablespoon of water in a pan over medium heat. Add the curry powder and saffron, and season to taste with salt and pepper. Mix well, cover with a lid, and cook for 3 minutes. Strain and keep warm on the side.
Per serving (based on 6): 273 calories; 20g fat; 12g saturated fat; 58mg cholesterol; 7g protein; 19g carbohydrate; 10g sugar; 3g fiber; 263mg sodium; 62mg calcium.
Recipe from “Cooking With Daniel Boulud,” by Daniel Boulud
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