Curried Cream of Cauliflower and Apple Soup
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Metric measurements
* Nutrition Facts
Ingredients
| 4 | cups | chicken broth | |
| 1 1/2 | tablespoons |
butter, unsalted |
|
| 1 | cup | onions | chopped |
| 2 | tablespoons | curry powder | |
| 1/2 | teaspoon | saffron threads | or 2 pinches saffron powder* |
| 1 | cup | apples | peeled, split, cored and sliced, golden delicious |
| 4 | cups | cauliflower florets | greens and stem discarded, head broken up into small florets |
Directions
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.
First published: 1996-01-27 last updated: 2012-03-31
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