Recipe by Willard Brooks
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).
Top Review by Chef 565650 Jim
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.
- 2 cups water
- 2 cups low sodium chicken broth
- 1⁄8 teaspoon coarsely crumbled saffron thread
- 3 tablespoons butter
- 2 cups chopped onions
- 1 1⁄2 lbs cauliflower, cut into 1/2 to 3/4 inch pieces
- 3⁄4 cup half-and-half
- thinly sliced fresh chives
Directions See How It's Made
- 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.