Cauliflower-Apple Soup with Apple Cider Reduction

Ingredients

• 1 cup apple cider 
• 0.1 teaspoon pepper black freshly ground
• 1.5 pounds cauliflower florets 
• 2 teaspoons curry powder 
• 5 cups fat-free less-sodium chicken broth fat-free
• 1  gala apple cored peeled chopped
• 1 teaspoon garlic chopped
• 0.3 cup half n half 
• 0.8 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil 
• 2 cups onion chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot
• blender
• dutch oven

Directions

1. Bring the apple cider to a boil in a small saucepan. Cook until cider is reduced to 1/4 cup (about 5 minutes).
2. Remove from heat, and cool to room temperature.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add onion to pan; saut 3 minutes.
5. Add curry powder and garlic to pan; saut 1 minute, stirring constantly.
6. Add cauliflower, broth, and apple; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.
7. Remove pan from heat; cool 5 minutes.
8. Place half of cauliflower mixture in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
11. 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).
12. 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.
13. Garnish with coarsely ground pepper, if desired.