Yield: 4 to 6 servings

Smooth and creamy, with a sweet and spicy taste, this soup can be made a more complete meal by adding slices of cooked lobster or shrimp. You can prepare this recipe in advance and reheat it just before serving. You can also serve this soup with dried apple chips. Slice 1 whole apple very thin. Place the slices in a non-stick pan, and let dry in a in a 250°F oven for 15-20 minutes or until done.

Curried Cream of Cauliflower
  • 4 cups chicken stock
  • 1 1/2 Tablespoons sweet butter
  • 1 cup onions, chopped
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon saffron threads or 2 pinches saffron powder
  • 1 cup Golden Delicious (or other apple), peeled, split, cored and sliced
  • 4 cups cauliflower (about 1 medium head), greens and stem discarded, head broken up
    into small florets
  • 1 cup heavy cream
  • 1 Tablespoon chives, minced
  • Salt and freshly ground black pepper to taste
Curried Apple Dice
  • 1 cup Golden Delicious apple, peeled, split, cored, cut in 1/4 inch dice
  • 1 teaspoon Madras curry powder
  • 1/4 teaspoon saffron threads or 1 pinch saffron powder
  • Salt and freshly ground black pepper to taste
For the Curried Cream of Cauliflower, 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 purée at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving.

For the Curried Apple Dice, place the apple dice with 1 tablespoon of water in a pan over medium heat. Add the curry powder, saffron, and salt and pepper to taste. Mix well, cover with a lid, and cook for 3 minutes over medium heat. Strain and keep warm on the side.

Recipe from Cooking with Daniel Boulud.
Reproduced by permission from Random House,Inc.
Copyright © 1993 by Daniel Boulud

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