4 c  Chicken stock

  1 1/2 tb Unsalted butter

      1 c  Onions, chopped

      2 tb Curry powder

    1/2 ts Saffron threads

           -OR
      2 pn Saffron powder

      1 c  Golden Delicious apple,

           -peeled, split, cored and
           -sliced
      4 c  Cauliflower (about 1 medium

           -head), greens and stem
           -discarded, head broken up
           -into small florets
  The following recipe is from "Cooking with Daniel Boulud," by noted
  New York chef Daniel Boulud (Random House, 1993, $40), who notes in
  the introduction that "this soup can be made into a more complete
  meal by adding slices of cooked lobster or shrimp."
  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.