Creamy Cauliflower Soup with Saffron (serves 6)
- 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 small potatoes (I used Yukon Gold), peeled and diced into 1 inch cubes
- 1 1/2 cups 1% milk
- salt, to taste
Combine water and chicken broth in a small pot. Bring to a simmer, remove from heat. Add saffron threads, cover pot and allow to steep for 20 minutes.
Meanwhile, melt butter in a large pot over medium heat. Add onions, and sautee until they are transparent and soft. Add cauliflower and potatoes and stir to coat. Add saffron broth, bring to a boil, reduce heat and simmer for 20 minutes, until cauliflower and potatoes are softened.
Using a hand blender or an upright blender, puree soup until smooth and no chunks remain. Return to pot, add milk, and heat for several minutes.
Season the soup; some reviews for this recipe called the soup bland, however I suspect that it wasn't seasoned properly. I added around 1 tsp of salt to this soup. Trust me, salt makes all the difference in the world to a soup!!
**make sure you get the good saffron! It is expensive but a little goes a long way. This soup won't taste the same with the cheap stuff.
Secondly, it was smooth and creamy without the addition of half & half (which the original recipe uses). Adding the potatoes acts as a sort of thickener to the soup without adding fat.
Thirdly, the flavors were really great. This is not the sort of soup that smacks you in the face with flavor, it is delicate and subtle....I loved it! This one is going into rotation at my house!