Cauliflower-Apple Soup with Duck Confit


For the soup:

Olive oil

2 medium Spanish onions, diced

2 garlic cloves, diced

1 large head of cauliflower (1 1/2 pounds), trimmed and cut into florets

3 large sweet apples such as Honeycrisp, cored, peeled and diced

1/2 cup fruity white wine such as chenin blanc

3 tablespoons chopped fresh thyme

5 cups chicken stock

Kosher salt and freshly ground black pepper

For the Duck Confit (optional):

1 teaspoon duck fat or olive oil

1/4 cup shredded duck confit, meat only

1 medium shallot, chopped

2 teaspoons chopped fresh thyme

1 small firm apple such as Honeycrisp, peeled, cored and diced

For garnish: Chopped flat-leaf parsley, chopped fresh thyme

Make the Soup: Preheat a 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 the garlic and cook 3 minutes. Transfer onion mixture to slow cooker insert.

Lightly recoat the same pan with additional olive oil. Increase heat to medium. Add cauliflower and apples to the pan. Cook, stirring occasionally, until the cauliflower and apples are soft and lightly browned about 10 minutes. Add the 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 the thyme and chicken stock. Cover and cook on Low for 5 hours until cauliflower is very soft.

Make the Duck Confit (optional): Place a small saute pan over medium heat. Add duck fat. Add shredded duck confit, shallot, thyme, and apple and saute until apple pieces are lightly browned and soft, about 10 minutes. Keep warm.

Puree soup in batches or use a stick blender. Season soup with salt and pepper. If desired, ladle the soup into bowls and garnish with a heaping tablespoon of duck and apple mixture. Sprinkle with chopped parsley and thyme.

Yield: 6 servings

Source: Jewish Slow Cooker Recipes