Recipe - Curried Cream Of Cauliflower And Apple Soup

4 cup Chicken stock
1 One half tablespoon Unsalted butter
1 cup Onions, chopped
2 tablespoon Curry powder
One half teaspoon Saffron threads
OR
2 pn Saffron powder
1 cup Golden Delicious apple,
peeled, split, cored and
cut or sliced up
4 cup Cauliflower (about 1 medium
head), greens and stem
discarded, head broken up
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
castiron pot over mediumlow heat. Add the onions, curry powder and
saffron and sweat for 2 minutes, stirring often. Add the cut or sliced up 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip