Curried Cream Of Cauliflower & Apple Soup Recipe

The following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp."

Step 1

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.

Step 2

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.

Things You'll Need

  • 4c Chicken stock
  • 1 1/2tb Unsalted butter
  • 1c Onions, chopped
  • 2tb Curry powder
  • 1/2ts Saffron threads
  • -OR
  • 2pn Saffron powder
  • 1c Golden Delicious apple,
  • -peeled, split, cored and
  • -sliced
  • 4c Cauliflower (about 1 medium
  • -head), greens and stem
  • -discarded, head broken up
  • -into small florets

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