Sat, Feb-18-06, 18:35
CURRIED CAULIFLOWER APPLE SOUP
1 small onion, chopped fine
4 garlic cloves, minced
1 teaspoon curry powder
1 1/2 tablespoons unsalted butter
1 large Granny Smith apple
4 cups cauliflower flowerets (about 1 small head)
2 1/2 cups chicken broth
1/4 cup coconut milk
In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder
in butter over moderately low heat, stirring, until onion is softened.
Peel and core apple. Chop apple coarsely and add to curry mixture. Add
cauliflower and broth, and simmer, covered, until cauliflower
is very tender, 20-30 minutes.
In a blender or food processor purée soup in batches until very
smooth, transferring as puréed to another saucepan. Stir in coconut milk and
salt and pepper to taste and heat over moderate heat until hot.