We are days away from Thanksgiving, and the menu planning has kicked into high gear. Marcia Selden Catering has shared one of their favorite fall soups. This recipe for Cauliflower & Apple Soup with Curry Drizzle, can be served both hot and cold, with equally delicious results. Happy holidays and enjoy.
Cauliflower + Apple Soup with Curry Drizzle
2 Heads of Cauliflower, roughly chopped into florets
1 large White Onion, thinly sliced
4 cloves of Garlic, thinly sliced
2 Granny Smith Apples, peeled and diced
2 T Unsalted Butter
8 C Chicken Stock
1 C Heavy Cream or Lo-fat Greek Yoghurt
Salt + Pepper to taste
½ C Oil
½ T Curry Powder
Cilantro, roughly chopped and toasted chopped Pistachios, for topping
In a large pot on low heat, melt butter. Add onion and garlic and cook on low for about ten minutes to sweat the onions. Add the chopped cauliflower and diced apples and continue to cook for about five minutes. Add the chicken stock and bring to a slow simmer for 20-25 minutes. Now add the cream and return to a simmer. Remove from heat and let cool for 10 minutes. Transfer to a blender and puree till smooth and creamy. Add salt and pepper to taste.
To make the curry drizzle, place oil and curry powder in a small pot and slowly heat. Make sure not to get it too hot or it will burn the curry powder. Once you have heated the oil remove from the heat and let stand at room temperature for 20 minutes to infuse.
Ladle soup into a bowl, drizzle with the curry oil, sprinkle with roughly chopped cilantro and pistachios, and serve.