Cauliflower Soup with Curried Apple

Bon Appetit, December 2006
4 to 6 Servings

6 tbsp (3/4 stick) butter, divided
1 28 oz head of cauliflower, cut into florets (about 5 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped leek (white and pale green parts only)
1 bay leaf
1/2 cup dry white wine
4 cups vegetable broth
1 cup whipping cream

2 tbsp fresh lemon juice
1/4 tsp (scant) cayenne pepper

1 large unpeeled Fuji or Red Delicious apple
1/2 tsp curry powder plus more for garnish

Melt 4 tbsp butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.
Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper. Do Ahead: Can be made 1 day ahead, cover and chill.
Cut apple into matchstick-size strips. Melt remaining 2 tbsp butter in large skillet over medium heat. Add apple and curry powder; saute until apple is tender, about 2 minutes.
Bring soup to simmer; ladle into bowls, Spoon warm apple mixture over. Sprinkle with additional curry powder.