Mary & Martha's Kitchen Recipe

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Curried Cream Of Cauliflower & Apple Soup Recipe 4 c Chicken stock 1 1/2 tb Unsalted butter 1 c Onions, chopped 2 tb Curry powder 1/2 ts Saffron threads -OR 2 pn Saffron powder 1 c Golden Delicious apple, -peeled, split, cored and -sliced 4 c Cauliflower (about 1 medium -head), greens and stem -discarded, head broken up -into small florets The following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp." 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.

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<h1>Curried Cream Of Cauliflower & Apple Soup</h1> <h2>Recipe</h2><p> <P>4 c Chicken stock <P>1 1/2 tb Unsalted butter <P>1 c Onions, chopped <P>2 tb Curry powder <P>1/2 ts Saffron threads <P>-OR 2 pn Saffron powder <P>1 c Golden Delicious apple, <P>-peeled, split, cored and -sliced 4 c Cauliflower (about 1 medium <P>-head), greens and stem -discarded, head broken up -into small florets The following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp." 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. <div><a href='http://www.maryandmarthaskitchen.com/Curried_Cream_Of_Cauliflower_/33981/' title='Curried Cream Of Cauliflower & Apple Soup Recipe'>Curried Cream Of Cauliflower & Apple Soup Recipe</a></div>

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