Cream of Cauliflower Soup with Saffron

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Cream of Cauliflower Soup with Saffron calories by ingredient

Introduction

Do not omit the saffron; it makes all the difference. Do not omit the saffron; it makes all the difference.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 6

Ingredients

2 cups of water

2 cups low-salt chicken broth

1/8 tsp coarsely crumbled saffron threads

3 tbsp butter

2 cups chopped onions

1-1/2 lbs cauliflower cut into 1/2-3/4inch pieces

3/4 cup half and half

Thinly slides fresh chives

Tips

Can be made a day ahead; cover and refrigerate. Bring to simmer before serving.

Directions

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