Jennifer
April 18th, 2004, 06:55 AM
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).
2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives
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.
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).
2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives
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.