1 hr 5 mins
Willard Brooks's Note:
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).
My Private Note
Units: US | Metric
- 1Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan.
- 2Bring mixture just to simmer.
- 3Remove from heat.
- 4Add saffron threads.
- 5Cover and steep 20 minutes.
- 6Melt 3 tablespoons butter in heavy medium pot over medium-low heat.
- 7Add chopped onions and sauté until very tender but not brown, about 10 minutes.
- 8Add cauliflower pieces; stir to coat.
- 9Add saffron broth.
- 10Bring to simmer over high heat.
- 11Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
- 12Working in batches, puree cauliflower mixture in food processor until smooth.
- 13Transfer cauliflower puree to large saucepan.
- 14Stir in half and half and bring to simmer.
- 15Season to taste with salt and pepper.
- 16(Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls.
- 17Garnish with sliced fresh chives and serve.
- 18Makes 6 first-course servings.
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Nutritional Facts for Cream of Cauliflower Soup with Saffron
Serving Size: 1 (363 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 153.8
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 6.0 g
- Cholesterol 26.4 mg
- Sodium 114.5 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 3.5 g
- Sugars 5.1 g
- Protein 5.3 g