If you're looking for an appetizing and elegant soup to serve at your next holiday feast, try this recipe from chef Daniel Boulud. I have made a couple of variations of his Curried Cream of Cauliflower and Apple Soup for the past week, and I have to say that it is quite delicious. Chef Boulud uses a blend of saffron and Madras curry powder, which makes for a spicy soup that is perfect for cool weather.
My versions of this soup don't include saffron and curry powder. I've made it using a small amount of ground cinnamon (1/4 teaspoon) so that it doesn't overpower the flavors of the apple and cauliflower, and I have included some freshly chopped tarragon to complement the warmth of the cinnamon. Using vegetable stock and absolutely no cream whatsoever, you can make a vegan version of the soup that is absolutely delicious! I love using these Wedgwood drabware pieces to serve the soup.
For Chef Daniel Boulud's recipe, click here.
Whether you make chef Daniel's version of this soup and garnish it with the curried apple dice or whether you decide to be inspired and create your own take on the tasty combination of apples and cauliflower, this soup is bound to become a favorite for your fall season menus. A light soup for a first course or for a main course, all that is needed is some freshly ground pepper and some fleur de sel to finish. Garnish with fresh herbs as desired.