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CURRIED CREAM OF CAULIFLOWER
AND APPLE SOUP
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
Daniel's: [Home Page]
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