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.
1cauliflower head, about 4 cups/1 L, cored, roughly chopped into pieces (save a few large florets if you want to garnish the soup with sauteed cauliflower slices, below)
Warm crab or lobster meatchopped into bite-size pieces
Instructions
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.
MAKE IT DAIRY-FREE: Omit the heavy cream garnish, or replace it with vegan cream or a spoonful of vegan Greek yogurt.
MAKE IT VEGAN: Follow the dairy-free instructions above, and omit the crab or lobster garnish.
Recipe Credit: Adapted from a recipe from the book Cooking with Daniel Boulud.
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