Cauliflower Soup w/Curried Apple

prepared by and photo by Emily S. Downs

Came across this bowl of deliciousness while combing through my vast collection of recipes and decided that I must share it… Believe it was from Bon Appetit awhile back. It marries a few unlikely flavors creating a beautiful blend.  A must for the TIPS recipe collection.

Size: 4-6 servings

6 tbsp (3/4 stick) butter, divided (4/2)
1 (28 oz) head of cauliflower, cut into florets (about 5 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped leek (white & pale green parts only)
1 bay leaf
1/2 cup dry white wine
4 cups vegetable broth
1 cup whipping cream
2 tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 large unpeeled Fuji or Red Delicious apple
1/2 tsp curry powder plus more for garnish


Melt 4 tablespoons butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; sauté until onion is translucent, about 8 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.

Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Cut apple into matchstick-size strips. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add apple and curry powder; sauté until apple is tender, about 2 minutes.

Bring soup to simmer; ladle into bowl. Spoon warm apple mixture over. Sprinkle with additional curry powder.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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