Curried Cauliflower and Apple Soup with Cilantro Cream

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.