Title: Curried Cream of Cauliflower Soup
Categories: Soups
Yield: 4 Servings

4 c Chicken stock
1 1/2 tb Sweet butter
1 c Onions, chopped
2 tb Madras curry powder
1/2 ts Saffron threads or 2 pinches
Saffron powder
1 c Golden Delicous (or other
Apple), peeled, split, cored
And sliced.
4 c Cauliflower (about 1 medium
Head), greens and stem
Discarded, head broken up
Into small florets
1 c Heavy cream
Salt, freshly ground pepper
1 tb Chives, minced

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. Garnish
with the minced chives.
Posted to MM-Recipes Digest V3 #320

Date: Fri, 22 Nov 1996 18:18:40 -0000

From: "femorgan"