Food Soup & Salads

CURRIED CREAM OF CAULIFLOWER AND APPLE SOUP

SOUP INGREDIENTS:

  • 4 cups unsalted chicken stock or low-sodium chicken broth
  • 1 1/2 tablespoons unsalted butter
  • 1 cup onions, chopped
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon saffron threads or 2 pinches of saffron powder
  • 1 cup Golden Delicious or McIntosh 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
  • Salt and freshly ground white pepper
  • 1 tablespoon minced chives

SOUP INSTRUCTIONS:

  1. Warm the chicken stock over medium heat. Separately, melt the butter in a Dutch oven or large pot over medium-low heat. Add the onion, curry powder and saffron and sweat for 2 minutes, stirring often. Add the apple. Sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Lower the heat so the liquid simmers and cooks. Skim the surface regularly to remove fat and foam until the cauliflower is tender when pierced with a knife, about 20 minutes. Add the cream and cook for 3 more minutes. Season to taste with salt and pepper.
  2. Transfer the soup (in batches if necessary) to a blender or food processor and purée until very smooth. Strain the soup through a fine-mesh sieve. Season to taste with salt and pepper if needed. (The soup can be made a day in advance, cooled completely, covered and refrigerated overnight. Rewarm before serving.)

APPLE GARNISH INGREDIENTS:

  • 1 cup Golden Delicious or McIntosh apple, peeled, split, cored and cut into ¼-inch dice
  • 1 teaspoon Madras curry powder
  • ¼ teaspoon saffron threads or 1 pinch of saffron powder
  • Salt and freshly ground white pepper

APPLE GARNISH INSTRUCTIONS:

  1. Place the apple with 1 tablespoon of water in a pan over medium heat. Add the curry powder, saffron, and season to taste with salt and pepper. Mix well. Cover and cook until the apples are tender, about 3 minutes. Strain and keep warm.

PRESENTATION:

Ladle the soup into 4 warm soup bowls. Evenly divide the diced curried apple over the top and garnish with the chives.

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