Curried Cauliflower Soup and Caramelized Apples • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• In a large saucepan add one tablespoon of Canola oil and sauté onions and leeks over medium high heat until translucent.
• Add garlic and celery and cook until soft and tender. Add curry powder to pan and cook for 30 seconds to release aromas.
• Let cool for 15 minutes. Place in blender, (never fill more than ¾ full to lessen the risk of spilling). Blend well, return to sauce pan and heat. Add salt to taste and garnish with caramelized apple.
• Peel apple and dice into small pieces. Heat a sauté pan with 1 teaspoon of Canola oil over high heat.
• When almost smoking, add apples and cook for 30 seconds, add one tablespoon of sugar. Toss well and cook for one minute to caramelize, add lemon juice and toss to coat.