Daily Herald
Cauliflower-Apple Soup
Published: 9/16/2009 12:01 AM

Olive oil

2 medium Spanish onions, diced

2 garlic cloves, diced

1 large head cauliflower (about 11/2 pounds) trimmed and cut into florets

3 large sweet apples (about 1 pound) cored peeled and diced

½ cup fruits white wine such Chenin Blanc

3 tablespoons chopped fresh thyme

5 cups chicken stock

Kosher salt and freshly ground black pepper

Preheat slow cooker to Low.

Place a large saute pan over medium-low heat. Lightly coat the bottom of the pan with olive oil. Cook the onions, stirring occasionally, until they are very soft and browned; about 20 minutes. Add garlic and cook 3 minutes more. Transfer mixture to a slow cooker.

Lightly recoat the same pan with olive oil. Increase heat to medium. Add cauliflower and apples; cook, stirring occasionally, until the cauliflower and apples are soft and lightly browned, about 10 minutes.

Add wine to the pan; increase heat to medium high and gently scrape up any browned bits with a wooden spatula. Transfer wine, cauliflower and apples to slow cooker. Add thyme and chicken stock; cover and cook 5 hours until cauliflower is very soft.

Puree the soup in batches or use an immersion blender. Season with salt and pepper. Ladle soup into bowls and garnish with chopped parsley and thyme and, if desired, duck confit.

Serves six.

"Jewish Slow Cooker Recipes" by Laura Frankel (2009 Wiley, $24.95)