5 Shallots, sliced
3 leeks, white only, sliced
4 cloves of garlic confit*
3 apples, peeled and diced
2 heads cauliflower, florettes
2 teaspoons mild curry powder
3 quarts stock, vegetable or chicken
1. Blanch cauliflower in a pot of boiling, well-salted water until quite tender. Strain and spread cauliflower on baking sheet and dry in a 350 degree oven for 10 minutes.
2. Sweat shallots, leeks and garlic confit in olive oil; add curry powder and apples and cook for an additional 2 minutes.
3. Add cauliflower and sauté for 2 minutes; season well with salt and pepper.
4. Add stocks and cook for an additional 15 minutes. Puree and pass through a fine mesh strainer.
5. Garnish the soup with finely diced apples and American caviar.
Blue Hill at Stone Barns is an important component of Stone Barns Center for Food and Agriculture, a publicly supported non-profit dedicated to celebrating and advancing the pleasures and benefits of community-based food production. Barber has also been an active voice on federal food policy as noted in his January 14, 2007 New York Times editorial.
* Ed. Note: to make garlic confit, place garlic cloves in a small sauce pan and cover with olive oil. Place on a very low heat for 40 minutes to and hour, until soft.