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Cauliflower Soup, Cream w/Curried Apples (D, TNT)
Source: RSVP column - December 2006 - Campton Place, San Francisco, CA
Serves: 4 to 6

6 tbsp. butter
28 ounce head cauliflower, cut into florets
1 cup onion, coarsely chopped
1 cup leek, coarsely chopped, white and pale green parts only
1 bay leaf
1/2 cup dry white wine
4 cup vegetable broth
1 cup whipping cream
2 tbsp. fresh lemon juice
1/4 tsp. (scant) cayenne pepper
1 large unpeeled Fuji or Red Delicious apple
1/2 tsp. curry powder plus more for garnish

Melt 4 tbsp. butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; sauté until onion is translucent, approximately 8 minutes.

Add wine; simmer until almost evaporated, approximately 4 minutes. Add broth and cream. Bring to a boil. Reduce heat and simmer until cauliflower is tender, approximately 20 minutes.

Remove bay leaf from soup. Puree in blender, working in batches (I used immersion blender and did it in the pot). Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper. (Can be made ahead. Cover and chill.)

Cut apple into matchstick-size strips. Melt remaining 2 tbsp. butter in large skillet over medium heat. Add apple and curry powder; sauté until apple is tender, approximately 2 minutes.

Bring soup to simmer (if prepared earlier); ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder.

Poster's Notes:
I used oil instead of the butter.

I made this soup for dinner tonight and received rave reviews from all my children... not a common occurrence! We are not major fans of curry, but it really was just the right note. Next time, I would probably double the apples.

I served with garlic bread and a Caesar salad.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A