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Sunday, October 17, 2010

Cauliflower-Apple Soup with Apple-Cider Reduction AND Buttermilk-Chive Biscuits

You know how Discovery channel does 'shark week'? Well this must be 'soup week'.  Here's another soup, but this one is warm; we made it last week. 

This calls for a lot of cauliflower (maybe a head and a half) but only one apple.  The preparation is very straightforward, made easier with a dutch oven and an immersion blender (thanks mom)!  

We've made this before, but I think we liked it better the first time. Either that or we've just found better soup recipes since then.  

The apple cider reduction makes this soup look very classy; my picture does not do it justice.  You definitely should use Madras curry powder for this recipe, regular curry powder just won't do.  

As of today's post 4 people rated this a 4 out of 5.   We served it with the Buttermilk Chive Biscuits which were FANTASTIC!  I'm a big fan of the sour cream, cheddar buttermilk drop biscuits (See Heaven and I love pigs) but these were equally great.  I was able to whip them up very quickly since I had all of the ingredients in house and chives on the porch (thanks mom for the chives).

As of today's post, for the biscuits, 14 people rated them 4 out of 5. I would give them a 5.

Recipe by Jackie Mills, Cooking Light, December 2008
Yield: 8 servings


  • 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)


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

Nutritional Information

Calories: 98 (24% from fat)
Fat: 2.6g (sat 1g,mono 1.3g,poly 0.3g)
Protein: 4.2g
Carbohydrate: 16.1g
Fiber: 3.8g
Cholesterol: 4mg
Iron: 1mg
Sodium: 450mg
Calcium: 52mg
Buttermilk Chive Biscuits
Recipe by Cooking Light, December 2003

Yield: 20 biscuits (serving size: 1 biscuit)


  • 2  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/4  cup  chilled butter, cut into small pieces
  • 3/4  cup  low-fat buttermilk
  • 1  large egg
  • 1/4  cup  chopped fresh chives


Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg; stir in chives. Add buttermilk mixture to flour mixture, and stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place dough rounds, 1 inch apart, on a baking sheet. Bake at 400° for 12 minutes or until golden. Serve warm or at room temperature.
Note: To maximize the number of biscuits, gather the dough scraps after cutting and gently reroll to a 1/2-inch thickness. A light hand with the dough will ensure tender biscuits.

Nutritional Information

Calories: 74 (33% from fat)
Fat: 2.7g (sat 1.6g,mono 0.8g,poly 0.2g)
Protein: 2g
Carbohydrate: 10.2g
Fiber: 0.4g
Cholesterol: 17mg
Iron: 0.7mg
Sodium: 199mg
Calcium: 56mg

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