Cauliflower Soup with Caramelized Onions, Apple and Curried Shrimp

submitted by amanda
from US

Recipe courtesy "The Waldorf-Astoria Cookbook" by John Doherty with John
Harrisson Photo courtesy "Food Arts" magazine, December 2006

Serves 8.

Soup:
2 heads cauliflower
2 Tbsps. unsalted butter
salt
white pepper, freshly ground
2 Tbsps. olive oil
1 1/2 cups white onion, diced
1 1/2 tsps. garlic, minced
1 cup dry white wine
1 cup brandy
3 cups chicken stock
1 bouquet garni
1 cup heavy cream

Remove leaves from cauliflower; divide cauliflower into 1-inch chunks,
reserving 8 small florets cut in half. Melt 1 Tbsp. butter in a skillet
set over medium heat; add florets; saute lightly 4 to 5 minutes on each
side; season; remove fromthe skillet; reserve for garnish. Heat oil and
remaining 1 Tbsp. butter in large saucepan set over medium-high heat; add
onion and garlic; cook until softened; deglaze with wine and brandy;
reduce heat to minimum; cover; simmer 30 minutes; remove and discard
bouquet. Place cauliflower and liquid in a blender; puree; transfer puree
to clean saucepan set over medium heat; add cream; bring to a simmer;
season; remove from heat; reserve (keep warm).



Curried Shrimp:

1/4 tsp. salt
1/8 tsp. white pepper, freshly ground

Heat a grill.

Heat oven to 180F.

Place shrimp in a bowl; add remaining ingredients; toss to coat; grill
until cooked through; transfer
to pan; cover; reserve in oven.

Assembly:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
3 cups Vidalia onions, sliced
2 Tbsps. Sherry vinegar
salt
black pepper, freshly ground
1 Granny Smith apply, cored, seeded, julienned, and held in acidulated
water

Heat oil and butter in a skillet set over medium-high heat; add onions;
saute until deep brown; deglaze with vinegar; reduce by 90 percent;
season; remove from heat; reserve. To serve, arrange grilled shrimp,
onions, and apples in center of each bowl; ladle soup into bowls;
garnish with cauliflower florets; serve immediately.

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