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Cream of Cauliflower Soup with Saffron

Wed, 07/18/2007 — Kristine

Summary

Yield
Source

Bon Appetit (magazine) - January, 2003

Prep Time1 hour

Description

Cream of Cauliflower Soup—succulent, creamy, gastronomic delight

Ingredients

  • 2 c water
  • 2 c chicken broth
  • 1⁄8 t crumbled saffron threads
  • 3 T butter
  • 2 c chopped onions
  • 1 1⁄2 lb cauliflower, cut into 1/2" to 3/4" pieces
  • 3⁄4 c half-and-half (or whole milk)
  • chopped fresh chives, for garnish

Instructions

Combine 2 cups water and 2 cups chicken broth in a large saucepan.  Simmer.  Remove from heat.  Add saffron.  Pour into a measuring cup, cover, and steep for approximately 20 minutes.

Melt 3 tablespoons butter in previously used pan over med-low heat.  Add chopped onions and saute until very tender (not brown) aproximately 10 minutes.  Add cauliflower and stir to coat.  Add saffron broth.  Bring to simmer over high heat.  Reduce heat, cover, simmer until cauliflower is tender (approximately 20 minutes).

Use a hand blender to puree soup (off the heat).  Stir in half-and-half.  Simmer.  Season with salt and pepper.  (Can be made 1 day earlier—cover and refrigerate.  Gently reheat.)  Ladle into bowls and garnish with chopped chives.

Comments

Wed, 10/10/2007 — Kristine

Cauliflower

I made this soup after completing my still life entitled, Cauliflower.  It has since become part of my family’s gastronomic repertoire.