Cream of Cauliflower Soup with Saffron

"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)."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
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