Potato soup, and cauliflower curry

Ingredients

• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon of mild curry powder *
• 3 apples cut into cubes (no need to peel)
• 1 cauliflower defeated in bouquets
• 2 potatoes cut into small cubes
• 1.25 liters (5 cups) chicken house (see recipe below) or chicken trade license
• Salt and black pepper mill
• A few strands of chives for garnish

preparation

1. In a large saucepan, heat oil over medium heat. Y fry the onion, garlic and curry until onions become translucent. Add apples and cook for few minutes until they begin to soften.
2. Then add cauliflower, potatoes and broth. Bring it to boil, reduce to low heat and simmer for about twenty minutes, until cauliflower and potatoes are very tender.
3. Depending on the amount obtained, save part of the contents of the saucepan in a blender and reduce to a purée. Repeat for the rest of the soup if necessary. Add salt and pepper, garnish with a few strands of chives and serve ...!