Thursday, February 19, 2009

Cauliflower-Apple Soup with Apple Cider Reduction

This did not take very long to make and was very, very yummy. The apple makes it sweet, the cauliflower makes it substantial, and the curry powder makes it spicy. Don't skip the cider reduction, because it adds a lovely taste. We had this with some nice sharp white cheddar grilled cheese sandwiches and it was perfect. We would definitely make this again.


Cauliflower-Apple Soup with Apple Cider Reduction
Cooking Light, 12/08

Soothing soups provide nutrients like vitamins and fluids. If you crave more spice, add a little more Madras curry powder. Substituting vegetable broth for the chicken broth would make this a fine vegetarian option. Serve with a salad and cheese toast points to add fiber, protein, and heartiness to a light lunch or dinner.

1 cup apple cider
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons Madras curry powder
1 teaspoon chopped garlic
6 cups cauliflower florets (about 1 1/2 pounds)
5 cups fat-free, less-sodium chicken broth
1 Gala apple, peeled, cored, and chopped
1/3 cup half-and-half
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Coarsely ground black pepper (optional)

1. Bring the apple cider to a boil in a small saucepan. Cook until cider is reduced to 1/4 cup (about 5 minutes). Remove from heat, and cool to room temperature.

2. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add curry powder and garlic to pan; sauté 1 minute, stirring constantly. Add cauliflower, broth, and apple; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.

3. Remove pan from heat; cool 5 minutes. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining cauliflower mixture. Return to pot. Stir in half-and-half; cook over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat; stir in juice, salt, and 1/8 teaspoon pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 1/2 teaspoons cider reduction. Garnish with coarsely ground pepper, if desired.

Yield: 8 servings

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