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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 4 cups chicken broth
- 1 1/2 tablespoons butter, unsalted
- 1 cup onions chopped
- 2 tablespoons curry powder
- 1/2 teaspoon saffron threads
- 1 cup apples golden delicious, peeled, split, cored, sliced
- 4 cups cauliflower florets greens and stem discarded, head broken up nto small florets
Method
- 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.
