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Prep 45 mins
Cook 20 mins
A delicate starter with a velvety texture. Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).
- Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan.
- Bring mixture just to simmer.
- Remove from heat.
- Add saffron threads.
- Cover and steep 20 minutes.
- Melt 3 tablespoons butter in heavy medium pot over medium-low heat.
- Add chopped onions and sauté until very tender but not brown, about 10 minutes.
- Add cauliflower pieces; stir to coat.
- Add saffron broth.
- Bring to simmer over high heat.
- Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
- Working in batches, puree cauliflower mixture in food processor until smooth.
- Transfer cauliflower puree to large saucepan.
- Stir in half and half and bring to simmer.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls.
- Garnish with sliced fresh chives and serve.
- Makes 6 first-course servings.
Simple and easy first course and a way to get more vegetables into the family. For a couple, just cut it in half and you will have a little left over. If making for 2, just use the blender and you can do it in one batch to the smoothness you want. I would recommend this recipe and will make it again. Jim in So. Calif.