Curried Cauliflower Soup

For the soup:

1. In a soup pot, place the butter, oil and onions; cover and cook over medium-low heat until onions are softened and translucent (do not brown).
2. Add the cauliflower florets and apples, cooking for just a few minutes to heat through; do not caramelize. Stir the stock and curry into the mixture, simmering until the cauliflower is tender, about 20 minutes. Add the milk and simmer gently for another 15 minutes. Season to taste with salt and pepper. Remove from heat. Add the basil.
3. Working in batches, carefully puree soup in a blender to process until smooth. Vent the lid so the steam can escape. Strain the soup through a fine-mesh strainer for a smoother soup, if desired.

For the salad:

Serve this apple salad as a garnish and spoon into the soup as you eat.

1. To make vinaigrette, combine shallots, apple juice, basil and curry powder in a clean blender. On low speed, slowly add olive oil in a stream until blended.
2. Toss vinaigrette with apple, almonds and basil.