Curried Cream of Cauliflower and Apple Soup
Categories: Cream of, Cauliflower Soup, Chicken Stock, Tart Apples,
SOUP INGREDIENTS
4 cups of chicken Stock
1 1/2 tablespoons of butter
1 cup of Onion, chopped
2 teaspoons of curry Powder
3/4 teaspoon of Saffron Powder
1 cup of Tart Apples, peeled, cored
4 cups of Cauliflower Florets
1 cup of Heavy Cream
GARNISH
1 cup of Tart Apples, peeled, cored
1 tablespoon of water
1 teaspoon of Curry Powder
1/4 teaspoon of Saffron Powder
Salt & White Pepper to Taste
1 tablespoon of Fresh Chives, chopped |
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Today's recipe is otherwise know as Soupe Creme de Choux-Fleurs et Pomme au Curry, so you probably guessed that it's French. What do the French have to do with the Souper Bowl? Well maybe just nearly everything. Football is the American descendent of Futbol, a.k.a. Soccer and it just so happens that France is host to World Cup-98. Okay, maybe its a bit of a stretch, but its reason enough to included this fantastic French soup with our collection of Souper Bowl recipes being offered by The Cook & Kitchen Staff at Recipe-a-Day.com! 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. Serving Size: 6 Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Jan 19, 1998
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