Cauliflower-Apple Soup With Apple Cider Reduction

Name: Cauliflower-Apple Soup With Apple Cider Reduction
Ingredients: 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)

13 ingredients

3 steps

Ingredients

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)

Directions

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; saute 3 minutes. Add curry powder and garlic to pan; saute 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.