Curried Cream of Cauliflower and Apple Soup
This Curried Cream of Cauliflower and Apple Soup is a light adaptation of a Daniel Boulud recipe. Silky smooth, creamy, and perfectly balanced with a hint of saffron and heat from curry powder.
Ingredients
Soup:
- 1 tablespoon (15 g) unsalted butter
- 1 medium yellow onion chopped
- 2 teaspoons medium curry powder
- ¼ teaspoon ground ginger
- ½ teaspoon saffron threads
- 2 small apples (eg. Gala) peeled, cored and chopped
- 1 medium head of cauliflower greens and stem removed, and cut into small florets
- 4 cups (1 quart) low-sodium chicken broth
- ½ cup (120 mL) half and half or heavy cream
- pinch ground cayenne pepper
- kosher salt
- extra virgin olive oil for drizzling
Curried Apple Garnish:
- 1-2 small apples apple peeled and cored, and cut into ¼-inch dice
- 1 teaspoon curry powder
- ¼ teaspoon saffron threads
- kosher salt
Instructions
- Prepare Soup: Heat the butter over medium heat in a large soup pot. Add the onions, curry powder, ginger, and saffron and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add the chopped apple and cook for an additional 3 to 5 minutes, until soft. Add the cauliflower and chicken broth and bring to a boil.
- Reduce heat and simmer for an additional 15 to 20 minutes, or until the cauliflower is fork tender. Stir in the the half and half (or cream) and continue to simmer over low heat for an additional 5 minutes or so. Working in batches, transfer the soup to a high-powered blende, such as a Vitamix, and purée until very smooth. Return the soup to pot and return to heat. Add cayenne pepper and season with salt and pepper to taste. Keep over low heat while preparing the apple garnish (see below).
- Apple Garnish: Add apple dice and one tablespoon of water (15 mL) to a small saucepan over medium heat. Add the saffron and curry powder, mix with a spoon, cover with a lid, and allow to cook for another 2 to 3 minutes until slightly soft. Season with salt.
- Serve soup piping hot with a spoonful of apple garnish and drizzle of olive oil.
Recipe adapted from Daniel Boulud’s Cooking with Daniel Boulud.
Serving: 1serving, Calories: 250kcal, Carbohydrates: 30g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 18mg, Sodium: 413mg, Fiber: 9g, Sugar: 16g