Lunch: Curried Cauliflower and Apple Soup with Cilantro Cream

Recipe by Daniel Boulud Recipe courtesy of Daniel Boulud. A rich soup with a gloriously distinct flavor, this is a meal in itself. The cilantro cream is a lovely touch.

This recipe includes superfoods such as:

Apples

Health benefits of Curried Cauliflower and Apple Soup with Cilantro Cream

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 tbsp. unsalted butter
2 medium onions
4 tsp. Madras (hot) curry powder
Pinch of saffron
4 Golden Delicious apples
1/2 tsp. freshly ground white pepper
Salt and additional pepper to taste
2 1/2 medium heads cauliflower
2 fresh thyme sprigs
1 bay leaf
10 c. unsalted chicken stock or lowsodium canned broth
2 c. heavy cream
2 tbsp. finely chopped cilantro leaves
18 medium shrimp

Instructions

Heat butter in large, heavy saucepan over medium heat. Add onions, 3 1/2 teaspoons curry powder, and saffron, stirring until onions start to soften, 5 to 7 minutes.
Peel, core, and thinly slice 3 apples. Add apple slices, 1/2 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 1 1/4 cups of cream and boil 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.
Just before serving the soup, peel, core, and finely dice the remaining apple. Toss apple with remaining 1/2 teaspoon curry powder, and add salt and pepper to taste. Place in a small saucepan with 1 tablespoon water. Cover and cook over medium to low heat for 3 to 4 minutes, or until apple is tender.
Whip remaining cream until soft peaks form. Season with salt and pepper to taste and fold in 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.