Cream of Cauliflower Soup with Saffron
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 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
- 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.
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