Cauliflower Saffron Soup
Butter gives this soup a rich mouthfeel, and the saffron adds a touch of spicy decadence.
Equipment
- blender or immersion blender
Ingredients
- 8 tbsp butter or olive oil
- 2 large sweet onions chopped
- 2 large cauliflower cut into florets
- 1 tsp saffron threads coarsely crumbled
- 8 cups chicken broth more if needed
- salt to taste
- fresh chives chopped, for garnish
Instructions
- Heat butter or olive oil in a large, heavy stockpot over medium heat.
- Add chopped onions and sauté until very tender but not brown, about 10 minutes.
- Add cauliflower pieces; stir to coat and sauté for 2 minutes.
- Add saffron and stir, then add broth.
- Bring to a simmer over high heat.
- Reduce heat, cover, and simmer until cauliflower pieces are very tender, about 30-40 minutes.
- Working in batches, purée cauliflower mixture in a blender until smooth.
- Transfer cauliflower purée to a large saucepan. Season to taste with salt.
- Bring to a simmer before serving.
- If the soup is too thick, add some more broth.
- Ladle soup into bowls. Garnish with chives and serve.
Notes
The soup can be made a day ahead of time and refrigerated. Just reheat at a slow simmer before serving.
Use vegetable broth instead of chicken broth for a vegetarian dish.
This recipe serves 10-12 as a first course.
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