Cream of Cauliflower Soup with Saffron
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups of water2 cups low-salt chicken broth1/8 tsp coarsely crumbled saffron threads3 tbsp butter2 cups chopped onions1-1/2 lbs cauliflower cut into 1/2-3/4inch pieces3/4 cup half and halfThinly slides fresh chives
Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer and remove from heat. Add saffron threads; cover and steep for 20 minutes.
Melt 3 tbsp butter in heavy medium pot over medium-low heat. Add chopped onions and saute until very tender but not brown, about 10 minutes. Add cauliflower pieces, stir to coat. Bring to simmer over high heat. Reduce heat, cover and simmer cauliflower until 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. Garnish with fresh chives and serve.
Serving Size: 6 half cup servings
Melt 3 tbsp butter in heavy medium pot over medium-low heat. Add chopped onions and saute until very tender but not brown, about 10 minutes. Add cauliflower pieces, stir to coat. Bring to simmer over high heat. Reduce heat, cover and simmer cauliflower until 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. Garnish with fresh chives and serve.
Serving Size: 6 half cup servings
Nutritional Info Amount Per Serving
- Calories: 124.6
- Total Fat: 9.1 g
- Cholesterol: 30.0 mg
- Sodium: 300.3 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
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