Cream of Cauliflower Soup with Saffron

Name: Cream of Cauliflower Soup with Saffron
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 680 grams cauliflower, cut into1/2- to 3/4-inch pieces; 6 servings Thinly sliced fresh chives; 177 milliliters half and half; 473 milliliters low-salt chicken broth; 473 milliliters chopped onions; 0 teaspoons coarsely crumbled saffron threads; 473 milliliters water

Cream of Cauliflower Soup with Saffron might be just the soup you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 152 calories, 5g of protein, and 10g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. If you have butter, cauliflower, chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer.

Ingredients you will need

Low Sodium Chicken Broth

Water

Equipment you will use

Sauce Pan

Remove from heat.

Add saffron threads. Cover and steep 20 minutes.

Ingredients you will need

Saffron

Melt 3 tablespoons butter in heavy medium pot over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add chopped onions and sauté until very tender but not brown, about 10 minutes.

Ingredients you will need

Onion

Add cauliflower pieces; stir to coat.

Ingredients you will need

Cauliflower

Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.

Ingredients you will need

Cauliflower

Saffron

Broth

Working in batches, puree cauliflower mixture in food processor until smooth.

Ingredients you will need

Cauliflower

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper