Instructions: Warm the chicken stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder, and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes.

Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. Garnish with the minced chives.

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