Cauliflower Apple Soup with Cilantro Yogurt

Adapted from Daniel Boulud

This lovely combination of fall’s finest is rich enough to stand alone. I’ve lightened it up just a bit, though I did hesitate for just a moment before questioning the culinary talents of Mr. Boulud. He suggests topping the soup with a few cooked shrimp to add a little protein, not to mention pretty color contrast.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons mild curry, divided
  • Generous pinch of saffron
  • 2 Golden Delicious apples, peeled and chopped, divided
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt
  • 1 medium head cauliflower, cut into small florets
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 4 cups chicken or vegetable stock
  • 1/2 cup half-and-half
  • 1 tablespoon fresh cilantro, chopped
  • 1 cup 0% Greek yogurt
  • 8-12 cooked shrimp (optional)
  • Coarse sea salt (optional)
  • In a large stock pot, heat the olive oil over medium. Add the onions, 1-1/2 teaspoon curry and saffron and cook until mixture is very fragrant and onions have softened and browned a bit, about 7 to 8 minutes.
  • While onion is cooking, cut the apples into chunks and set aside 1/2 apple in a small bowl of cool water. You will not need this small amount of apple until just before serving and placing it in water will prevent it from becoming brown.
  • Add the apples (excluding the ones you’ve set aside for later), white pepper and kosher salt.  Continue cooking for another 5 minutes, then add cauliflower, thyme sprigs, bay leaf and stock. Bring to a boil, then reduce heat and allow to simmer for 25 minutes. Vegetables and apples should be very tender.
  • Meanwhile, add the cilantro to the yogurt. Season lightly with salt and stir. Refrigerate until ready to serve. I like to let the yogurt sit for a while to allow the flavors to set in just a bit.
  • Once vegetables are very tender and the soup smells amazing, add half-and-half and return soup to a boil. Allow to boil for 2 minutes, then remove from heat and discard bay leaf and thyme sprigs. Using an immersion blender, puree the soup until smooth. I like to allow some chunkiness in many of the soups I make, but this is one that I believe is best fully pureed.
  • When you are ready to serve the soup, combine the reserved apples in a small saucepan with the remaining 1/2 teaspoon curry, just a little kosher salt, a dash of white pepper and a tablespoon of water. Cook covered over medium heat for about 4 minutes until slightly softened.
  • Serve soup topped with cilantro yogurt, chopped cooked apple, a sprig of cilantro and if you wish, a few cooked shrimp. I like to finish the dish off with a little coarse sea salt.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

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