*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Chicken stock
    1 1/2   tb           Unsalted butter
    1       c            Onions, chopped
    2       tb           Curry powder
      1/2   ts           Saffron threads
    2       pn           Saffron powder
    1       c            Golden Delicious apple,
                         -peeled, split, cored and
    4       c            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 cast-iron pot over medium-low heat. Add
   the onions, curry powder and saffron and sweat for 2
   minutes, stirring often. Add the sliced 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.
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