Curried Cauliflower and Apple Soup //

Curried Cauliflower and Apple Soup




Yield 6 Servings

This Curried Cauliflower and Apple Soup, inspired by a recipe from legendary chef Daniel Boulud, layers on the textures and flavors for an elegant result.



For the Curried Cauliflower and Apple Soup

For the Curried Apple Dice

For the Sauteed Cauliflower Slices

To garnish (all optional)


For the curried cauliflower and apple soup: Melt the butter in a large pot set over medium-low heat. Add the onion and cook for 3 minutes, until softened. Add the curry powder and saffron, and cook for 1 minute more. Add the broth, cauliflower, and apple. Bring to a boil, then simmer until the cauliflower is tender when pierced with a knife, about 20 minutes. Season with salt and pepper. Transfer the soup to a high-speed blender and puree until very smooth (you can also use a stick blender to puree the soup.) Keep warm until ready to serve or refrigerate when cool and reheat just before serving.

For the curried apple dice: Melt the butter in a small skillet set over medium heat. Add the apple, water, curry powder, and saffron, then season with salt and pepper. Stir to combine, cover with a lid, and cook for 3 minutes over medium-low. Transfer to a bowl and keep warm, or let cool and store in an airtight container. (Reheat gently just before serving.)

For the sauteed cauliflower slices: Melt the butter in a skillet set over medium-high heat. Add the cauliflower slices and spread in a single layer to brown evenly. Season with salt and pepper, then flip after 45 seconds to 1 minute. Sear on the second side, then transfer to a plate. (The Sauteed Cauliflower Slices should be prepared right before serving.)

SERVING: Ladle the hot soup into warm bowls. Swirl a spoonful of heavy cream in each bowl, then garnish with curried apple dice, sauteed cauliflower slices, drops of extra-virgin olive oil, and, if desired, warm crab or lobster meat. Serve immediately.

STORAGE: The prepared soup (without garnishes) will keep refrigerated for up to 5 days, or frozen for up to 1 month.

Recipe Credit: Adapted from a recipe from the book Cooking with Daniel Boulud.

Courses Soup

Recipe by Food Nouveau at