1 onion, chopped
1 clove garlic, minced
1/2 teaspoon curry powder
1 1/2 tablespoons butter, unsalted
1 large Granny Smith apple, peeled and chopped
4 cups cauliflower flowerets or potatoes
1 1/2 cups chicken stock or vegetable stock
1 cup water
1/4 cup cream
In a large saucepan, melt butter over moderately low heat. Add onion, garlic and curry powder and cook, stirring, until onion is softened.
Peel and core apple. Chop apple coarse and add to curry mixture.
Add cauliflower, stock and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
In a blender or food processor purée soup in batches until very smooth, and transfer to another saucepan. Stir in cream, salt and pepper to taste and heat until hot.
YIELD: 4 servings