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Curried Cream of Cauliflower and Apple Soup

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


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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