Receta Market Matters: The Golden Glow Of Orange Cauliflower Soup with Curried Apples

In a heavy bottom Dutch oven set over medium heat melt 5 tablespoon of the butter with the olive oil.Add leeks, onion, carrot, and 1/2 teaspoon salt. Cook stirring occasionally until the onions are translucent, about 8 minutes. Add the cauliflower and sweat, stirring often, until it begins to soften, about 3 minutes longer.

Raise the heat to medium-high and add the vermouth. Cook until liquid is almost gone, about 3 minutes.

Add the stock and bay leaf. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for 30 minutes.

Remove the bay leaf, and using an immersion blend puree the soup to the texture of your liking. Season the soup with a squeeze of lemon juice, cayenne pepper, and more salt to taste.…