Cream of Cauliflower Soup with Apple
This unusual soup is based on cauliflower, a tasty and healthy vegetable. Sweet onion and apple are added to the mix, to add flavor accents to the dish, and you will also need cream and milk for creaminess, and a touch of curry paste to add an exotic flavor. Use any kind of curry paste you like. Thai green curry paste works nicely, and Madras curry paste is another good choice. If you prefer something else then use that instead.
The apples are nice if they are tart, so Granny Smith would be a good option. If you prefer sweeter apples, try Fuji or another type. There are a few options you have when making this. First, you can decide how smooth or chunky you want it. Many people like to puree half of the soup, then stir it back into the rest of the soup in the pan, and that gives you a rustic result.
Others prefer it smooth, and for this you need to puree the whole lot, in batches, and then you can press it through a sieve to get rid of any lumps which are still left. There are other possibilities for the garnish too. Either use a sprig of thyme or maybe some basil, or else you might like to scatter some diced apple and almonds on top, which would also look very nice.
- 4 tablespoons unsalted butter
- ½ cup heavy whipping cream
- 2 basil leaves
- ½ thinly sliced sweet onion
- 1½ cups cauliflower florets in 1 inch pieces
- 1 cup chopped, peeled green apple in ½ inch pieces
- ½ cup milk
- 1¼ teaspoons salt
- 3 cups low-sodium chicken broth
- ½ teaspoon curry paste
- Sprigs of thyme, for garnish (optional)
- Melt the butter in a pot, then add the onions and cook gently for 10 minutes.
- Do not let them brown.
- Add the apples and cauliflower, and ½ teaspoon of salt.
- Stir well and cook for 5 minutes.
- Do not let the cauliflower brown.
- Stir in the broth and curry paste.
- Simmer for 20 minutes or until the cauliflower is tender.
- Stir in the milk and cream, and another ½ teaspoon of salt.
- Simmer gently for 15 minutes.
- Put ½ the soup in a blender with the basil leaves, and puree until smooth.
- Now you can either puree the other ½ of the soup, or leave it unpureed, for a chunkier, more rustic result.
- Gently reheat the soup in the pan and add another pinch of salt if necessary.
- Serve, garnished with thyme sprigs if liked.
This soup has been pureed so it is nice and thick. You might wish to do that, or you might just want to puree half or even not puree it at all. Pureeing the soup makes it thicker and improves the consistency, so we recommend you either puree half or all of the soup, for a silky smooth finish. Serve this hot for the best results, adding some bread if you wish to make it more filling. This could work as an appetizer or snack, or you might like to serve it for lunch, since it is a thick and warming soup choice.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357899 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)