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Curried Cream of Cauliflower and Apple Soup
from Cooking with Daniel Boulud
Serves 4 to 6
Smooth and creamy, with a sweet and spicy taste, this soup can be made a more complete meal by adding slices of cooked lobster or shrimp. You can prepare this recipe in advance and reheat it just before serving. You can also serve this soup with dried
apple chips. Slice one whole apple very thin. Place the slices in a nonstick pan, and let dry in a 250-degree oven for 15 to 20 minutes or until done.
For the Curried Cream of Cauliflower:
- 4 cups chicken stock
- 1 1/2 tablespoons sweet 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 other) apple, peeled, split, cored, and sliced
- 4 cups cauliflower (about 1 medium head), greens and stem discarded, heads broken up into small florets.
- 1 cup heavy cream
- Salt
- Black pepper (freshly ground)
- 1 tablespoon chives, minced
For the Curried Apple Dice:
- 1 cup Golden Delicious apple, peeled, split, cored, in 1/4-inch dice
- 1 teaspoon Madras curry powder
- 1/2 teaspoon saffron threads or 1 pinch of saffron powder
- Salt
- Black pepper (freshly ground)
Preparation:
- For the Curried Cream of Cauliflower:
- 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.
- For the Curried Apple Dice:
- Place the apple dice with 1 tablespoon of water in a pan over medium hat. Add the curry powder, saffron, and salt and pepper to taste. Mix well, cover with a lid, and cook for 3 minutes over medium heat. Strain and keep warm on the side.
Presentation:
Ladle soup into 4 heated soup bowls. Evenly divide the diced curried apple over the top, and then garnish with the chives.
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