Cream of Cauliflower Soup with Saffron

Recipe by Willard Brooks
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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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