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Curried Cream of Cauliflower
& Apple Soup

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4 cups chicken stock
1 1/2 tablespoons butter
1 cup onion; chopped
2 teaspoons curry powder
3/4 teaspoons saffron powder
1 cup tart apples; peeled, cored and sliced
recommend granny smith or other tart apple variety
4 cups cauliflower florets
1 cup heavy cream


1 cup tart apples; peeled, cored and diced
1 tablespoons water
1 teaspoons curry powder
1/4 teaspoons saffron powder
salt & white pepper to taste
1 teaspoons fresh chives; chopped


In a medium saucepan slowly warm the chicken stock over low heat. At the same time in a large saucepan, melt butter over medium heat. Add onions, curry and saffron powders, and cook, stirring frequently for 3-5 minutes until the onions begin to soften. Add apple slices and continue to cook and stir frequently for an additional 5-minutes. Stir in cauliflower and warmed chicken stock. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 to 30-minutes until the cauliflower is tender.

Transfer the soup, in small batches if necessary, to a blender or food processor and process or blend until the soup is very smooth. Pour soup into a large saucepan and add the heavy cream. Season to taste with salt and white pepper and keep warm of low heat, stirring occasionally.

Meanwhile, prepare the garnish by combining the diced apples and water in a small saucepan over medium heat. Bring to a simmer and stir in the curry and saffron powders, seasoning with salt and white pepper. Cover and cook for about 3 to 5-minutes. Strain through a fine sieve, and reserve the solids. Return the solid garnish to the pan and keep warm. Ladle soup into warmed bowls and sprinkle the diced apple garnish and chopped chives over the top to serve.

Makes 6 servings

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