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The following recipe is from "Cooking with Daniel Boulud," by noted
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New York chef Daniel Boulud (Random House, 1993, $40), who notes in
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the introduction that "this soup can be made into a more complete
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meal by adding slices of cooked lobster or shrimp."
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Warm the chicken stock over medium heat. Melt the butter in a
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cast-iron pot over medium-low heat. Add the onions, curry powder and
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saffron and sweat for 2 minutes, stirring often. Add the sliced apple
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and sweat for another 5 minutes, stirring often. Add the cauliflower
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and warm chicken stock and bring to a boil. Boil until the
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cauliflower is tender when pierced with a knife, approximately 20
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minutes. Add the cream and cook for 3 more minutes. Salt and pepper
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to taste.
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Transfer the soup in batches to a blender or food processor and puree
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at high speed until very smooth. Keep warm until ready to serve or
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refrigerate when cool and reheat just before serving.
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