Curried Cream of Cauliflower and Apple Soup

1. 1

   Warm the chicken stock over medium heat.

2. 2

   Melt the butter in a cast-iron pot over medium-low heat.

3. 3

   Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often.

4. 4

   Add the sliced apple and sweat for another 5 minutes, stirring often.

5. 5

   Add the cauliflower and warm chicken stock and bring to a boil.

6. 6

   Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes.

7. 7

   Add the cream and cook for 3 more minutes.

8. 8

   Salt and pepper to taste.

9. 9

   Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth.

10. 10

    Keep warm until ready to serve or refrigerate when cool and reheat just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.