2 1/2 lbs. cauliflower, chopped small, stems and leaves removed
1 lb. peeled, seeded and chopped Fuji apples
1 T. madras curry
3 qts. chicken stock or vegetable broth
4 c. 2% milk
Salt, white pepper and sugar to taste
6 basil leaves
Instructions
In soup pot, melt butter and sweat the onions until translucent. (I USE 2 BIG POTS.) Next, add the cauliflower and apples. Cook for a few minutes, but don't allow to color.
Add the curry and stock, then simmer until cauliflower is tender.
Pour in the milk and simmer for another 30 minutes.
Season with salt, pepper and sugar. Add basil, then transfer to a blender and process until very smooth. (I REMOVED BLENDER CAP CENTERPIECE AND PUT TOWEL OVER HOLE, PLUS ONLY FILLED BLENDER 1/3 FULL, TO PREVENT CAP BLOWING OFF -- IT HAPPENED FIRST TIME I MADE THIS RECIPE.) Serve immediately.
Serving
Suggestions
146 CALS; 8g FAT; 14g CARBS; 6g PROTEIN
Originally Submitted
1/20/2014
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