I am thrilled to start Soup of the Day off with one of my favorite people ever...Katy Dill of no big dill!
She is most known for her mad sewing and children's clothing design skills. Have you been following her alphabetical sewing series? This dress is my favorite. Katy's amazing talents don't stop there though. She is quite a culinary inspiration as well. Just take a peek at the recipes page on her blog. Delicious.
Katy is also a master story teller. Her posts are art in words and pictures. Today's post is no different. Here's Katy...
When I was little I hated soup nights. Those, and hamburger nights (those I still do). The problem was, my mom loves soup, so it was a frequent occasion when the whole family was dismissed from dinner, except for little blonde headed Katy, left to wrestle with her bowl of soup.I was lucky if the soup was chunky, like the vegetable soup she would make with big chunks of potato and carrots. That would mean I could slip off my socks and surreptitiously slide the larger chunks of vegetables onto my foot then lower my leg down for our Dalmatian to lick clean, all the while happily wagging her tail, thumping it against the leg of the table.
Then, once it was mostly just broth remaining, I was dismissed with a sigh and boy did that dog love me. If it was a puréed soup, I was out of luck.
I've grown up since then, and now not only make soup, but use lots of my mom's recipes. Funny. This is one of my favorites, probably because I really like vegetable curry. Don't be turned off by the fact it has apples in it. You can omit the garnish of apples and purée the remainder with the cauliflower so you just taste the sweetness, and not necessarily discern that it's apple.
4 cups chicken or vegetable broth
1 1/2 Tbls. butter
1 cup onions, chopped
3 tsp curry powder
3/4 tsp saffron threads (it's just fine without, as well)
2 cups 1/4" diced Golden Delicious apples, peeled
4 cups small cauliflower florets (1 medium head)
1 cup heavy cream
salt and pepper
1 Tbls. minced chives
Melt butter in a pot over medium/low heat, add onions, 2 tsp curry powder, and 1/2 tsp saffron, and sweat for 2 minutes, stirring often. Add 1 cup apple, sweat for another 5 minutes. Add cauliflower and chicken stock and bring to a boil. Simmer until the cauliflower is tender, about 20 minutes. Add the cream, and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender and purée until very smooth. Keep warm until ready to serve.
Place remaining apple with 1 Tbls. of water in a pan over medium heat, add 1 tsp curry powder and 1/4 tsp saffron, and salt and pepper to taste. Mix well, cover and cook for 3 minutes. Stir in and keep warm. Garnish bowls of soup with the curried apple and chive.
Some of my own notes: If you have an immersion blender (aka stick blender), it makes it infinitely easier to blend and you don't have to worry about burning yourself as you transfer the soup. If not, just let the soup cool a bit before transferring to blend. Also, using a high quality curry powder makes a big difference (we prefer Penzey's sweet curry which can be ordered online). All my kids eat this up except for the apple garnish, and it's one of the few things I'll eat as a leftover, the leftover food snob that I am. Enjoy!
Mmmm...my husband loves cauliflower and I love savory apple recipes. I am definitely going to try this! Thank you Katy for a great recipe and a lovely story.