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Recipe by: delphinia
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See below ingredients and instructions of the recipe
4 c Chicken stock 1 c Golden Delicious apple,
1 1/2 tb Unsalted butter -peeled, split, cored and
1 c Onions, chopped -sliced
2 tb Curry powder 4 c Cauliflower (about 1 medium
1/2 ts Saffron threads -head), greens and stem
-OR -discarded, head broken up
2 pn Saffron powder -into small florets
The following recipe is from "Cooking with Daniel Boulud," by noted
New York chef Daniel Boulud (Random House, 1993, $40), who notes in
the introduction that "this soup can be made into a more complete
meal by adding slices of cooked lobster or shrimp."
Warm the chicken stock over medium heat. Melt the butter in a
cast-iron pot over medium-low heat. Add the onions, curry powder and
saffron and sweat for 2 minutes, stirring often. Add the sliced apple
and sweat for another 5 minutes, stirring often. Add the cauliflower
and warm chicken stock and bring to a boil. Boil until the
cauliflower is tender when pierced with a knife, approximately 20
minutes. Add the cream and cook for 3 more minutes. Salt and pepper
to taste.
Transfer the soup in batches to a blender or food processor and puree
at high speed until very smooth. Keep warm until ready to serve or
refrigerate when cool and reheat just before serving.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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