Cauliflower Apple Soup with Cilantro Yogurt

May 9, 2011 · 0 comments

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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