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From Daniel Boulud: Daniel, Café Boulud
Curried Cream of Cauliflower and Apple
Soup
Smooth
and creamy, with a sweet and spicy taste, this soup can be made a more
complete meal by adding slices of cooked lobster or shrimp. You can
prepare this recipe in advance and reheat it just before serving. You
can also serve this soup with dried apple chips. Slice 1 whole apple
very thin. Place the slices in a non stick pan, and let dry in a in
a 250 degree oven for 15-20 minutes or until done.
Makes 4-6 servings
Ingredients:
- 4 cups chicken stock
- 1 1/2 Tbs. sweet butter
- 1 cup onions, chopped
- 2 tsp. Madras curry powder
- 1/2 tsp. saffron threads or 2 pinches saffron
powder
- 1 cup Golden Delicious (or other apple),
peeled, split, cored and sliced
- 4 cups cauliflower (about 1 medium head),
greens and stem discarded, head broken up
into small florets
- 1 cup heavy cream
- salt, freshly ground black pepper
- 1 Tbs. chives, minced
Curried Apple Dice
- 1 cup Golden Delicious apple, peeled ,split, cored,
in 1/4 inch dice
- 1 tsp. Madras curry powder
- 1/4 tsp. saffron threads or 1 pinch saffron powder
- salt, freshly ground black pepper
Curried Cream of Cauliflower:
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.
Curried Apple Dice:
Place the apple dice with 1 tablespoon of water in a pan over medium
heat. Add the curry powder, saffron, and salt and pepper to taste. Mix
well, cover with a lid, and cook for 3 minutes over medium heat. Strain
and keep warm on the side.
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Boulud's Homepage
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