Curried Cream Of Cauliflower And Apple Soup

Directions

1. Today's recipe is otherwise know as Soupe Creme de Choux-Fleurs et Pomme au Curry, so you probably guessed which it"s French. What do the French have to do with the Souper Bowl Well maybe just nearly everything.
2. Football is the American descendent of Futbol, a.k.a. Soccer and it just so happens which France is host to World C.-98. Okay, maybe it's a bit of a stretch, but it's reason sufficient to included this fantastic French soup with our collection of Souper Bowl recipes being offered by The Cook & Kitchen
3. In a medium saucepan slowly hot the chicken stock over low heat. At the same time in a large saucepan, heat butter over medium heat. Add in onions, curry and saffron powders, and cook, stirring frequently for 3-5 min till the onions begin to soften. Add in apple slices and continue to cook and stir frequently for an additional 5-min. Stir in cauliflower and warmed chicken stock. Increase the heat and bring to a boil. Reduce the heat and simmer for 20 to 30-min till the cauliflower is tender.
4. Transfer the soup, in small batches if necessary, to a blender or possibly food processor and process or possibly blend till the soup is very smooth. Pour soup into a large saucepan and add in the heavy cream. Season to taste with salt and white pepper and keep hot of low heat, stirring occasionally.
5. Meanwhile, prepare the garnish by combining the diced apples and water in a small saucepan over medium heat. Bring to a simmer and stir in the curry and saffron powders, seasoning with salt and white pepper. Cover and cook for about 3 to 5-min. Strain through a fine sieve, and reserve the solids. Return the solid garnish to the pan and keep hot. Ladle soup into warmed bowls and sprinkle the diced apple garnish and minced chives over the top to serve.