Cream of Cauliflower Soup with Curry and Apples

from Hazel Stitt

via Sisi Damner

serves 6 to 8

4 cups chicken stock

2 teaspoons sweet butter

1 cup chopped yellow onions

2 teaspoons curry powder

1 teaspoon saffron threads

1 1/3 cups golden delicious apples, peeled and sliced

4 cups cauliflower florets, cut into small pieces

1 cup heavy cream

salt and freshly ground pepper

2 tablespoons chopped chives (garnish)

Warm the chicken stock. Meanwhile, melt the butter in a medium heavy pot over medium heat. Add the onions and saute for 2 minutes, stirring. Add the apples, curry powder and saffron and saute for 5 minutes, stirring to prevent browning. Add the warm chicken stock, cauliflower and bring to boil.

Turn down to simmer and cook until tender about 12 minutes. Stir in the cream and cook for 3 minutes. Add salt and pepper. Puree in batches in a food processor or blender until smooth.

Serve warm with chive garnish. It may be refrigerated and reheated.

This recipe was given to me by my wonderful friend, Hazel Stitt. I have always loved the recipes she shares and have never had a failure! Thank you, Hazel. It is an unusual and very tasty soup.