As the sun gets stronger, yet spring still weeks away, I'm having a last ditch fling at winter soups. This has become a favorite.
Puree of Cauliflower Soup
1 large head cauliflower, diced coarsely
2 large or 3 medium onions, diced
1 apple, peeled, cored, and diced
2 tablespoon unsalted butter
2 tablespoon olive oil
1 32 oz container chicken stock
2 cups water
salt and pepper to taste
1/2 teaspoon Madras curry powder
Big pinch cayenne pepper
Big pinch cumin
2-3 tablespoons heavy cream (optional)
Saute apples and onions in the butter and olive oil 5-10 minutes until tender. stir in curry and add chopped cauliflower, chicken stock and water. Cover and simmer 30-40 minutes until cauliflower and apples are completely soft. Puree until smooth. Add cayenne pepper, cumin, salt and pepper to taste. If desired, stir in 2 tablespoons heavy cream to enrich. Garnish with additional diced apple, a swirl of creme fraiche, or seasoned fresh croutons.
1 large head cauliflower, diced coarsely
2 large or 3 medium onions, diced
1 apple, peeled, cored, and diced
2 tablespoon unsalted butter
2 tablespoon olive oil
1 32 oz container chicken stock
2 cups water
salt and pepper to taste
1/2 teaspoon Madras curry powder
Big pinch cayenne pepper
Big pinch cumin
2-3 tablespoons heavy cream (optional)
Saute apples and onions in the butter and olive oil 5-10 minutes until tender. stir in curry and add chopped cauliflower, chicken stock and water. Cover and simmer 30-40 minutes until cauliflower and apples are completely soft. Puree until smooth. Add cayenne pepper, cumin, salt and pepper to taste. If desired, stir in 2 tablespoons heavy cream to enrich. Garnish with additional diced apple, a swirl of creme fraiche, or seasoned fresh croutons.
