Bramley Apple Recipes

Oct 19, 2015

Curried Cauliflower and Apple Soup

This heart warming and tasty soup recipe serves 6

700g / 1½ lb cauliflower florets
1 medium Bramley apple
200g / 7 oz peeled potatoes
2 cloves garlic - crushed
700 ml / 1¼ pints water
50g / 2 oz butter
Salt / sugar
1 tablespoon mild curry powder
50ml / 2 fl oz double cream

Peel, quarter and core the apple and cut into cubes. Cut the potato into cubes also. Keep back two of the florets and divide them into smaller florets. Melt the butter in a saucepan large enough to take all the ingredients and sweat the apple, potato and garlic in the butter. Add the curry powder so it coats everything and continue cooking for a moment.

Put in the cauliflower and the water. Season with the salt and add a pinch of sugar. Bring to the boil and simmer until the cauliflower is soft. Blanch the mini florets in boiling salted water and drain. Liquidise the soup, return it to the pan with the cream and heat through. Fry the mini florets in a little butter until lightly golden. Serve in deep bowls and scatter the top with the florets and croutons.

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