Curried Cauliflower Soup with Cilantro Cream Recipe

Heat the butter in large, heavy saucepan over medium heat. Add onions, 3½ teaspoons of curry powder, and saffron, stirring for 5 to 7 minutes, until onions start to soften.

Peel, core, and thinly slice 3 apples. Add the apple slices, ½ teaspoon white pepper, and salt to taste and continue to cook, stirring, for 5 minutes.

Add cauliflower, thyme, bay leaf, and chicken stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes—skimming the surface regularly to remove any fat and foam—until cauliflower is tender when pierced with a knife.

Add 1¼ cups of cream and boil for 2 minutes. Remove from heat; discard bay leaf and thyme sprigs.

Transfer soup in batches to a blender or food processor, and puree until very smooth. For the smoothest consistency, strain the soup through a fine-mesh sieve. Taste, and adjust seasoning if necessary.

Whip remaining cream until soft peaks form. Season with salt and pepper to taste and fold in the cilantro.

Ladle soup into bowls. Top with a little of the diced-apple mixture, a spoonful of cilantro cream, several fresh cilantro leaves, and 2 to 3 shrimp halves, if desired.

Serve and enjoy!