Curried Cream of Cauliflower & Apple Soup
this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
50 minIngredients
4
946
CUPS
ML
CAULIFLOWER FLORETS
, greens and stem discarded, head broken up into small florets , (about 1 mediumhead)
, greens and stem discarded, head broken up into small florets , (about 1 mediumhead)
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.
Comments
