Yields 6 portions

1 white onion sliced
1 small yukon gold potato peeled and sliced
1 head cauliflower sliced
½ apple, cored and sliced
1 to 2 cloves garlic minced
4 tablespoons butter
1 tablespoon curry or to taste
½ cup white wine
3 quarts chicken stock (or water)
Bouquet garni (celery, sage, thyme, bay leaf, tied together with string)
4 tablespoons crème fraiche
Salt to taste

Sweat onion, butter, garlic, apple, potato and cauliflower until translucent
but before mixture darkens in color.
Add curry; briefly sauté until curry releases aroma.
Add white wine, reduce by ¾.
Add stock and bouquet garni, simmer for twenty minutes.
Puree with crème fraiche, season to taste.