Curried Cream of Cauliflower & Apple Soup

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 purée at high speed until very smooth.

Keep warm until ready to serve or refrigerate when cool and reheat just before serving.