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  • Cream of Cauliflower Soup with Saffron & Annatto Oil

    1 vote
    Cream of Cauliflower Soup with Saffron & Annatto Oil
    Prep: 10 min Cook: 30 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    I had a head of cauliflower that needed to be used so I came up with this soup. The saffron adds a nice flavor to the soup and the annatto oil produces a vibrant yellow color. The soup is easy to make and stores well refrigerated. I served the soup with grilled cheese sandwiches and grapes. I chose a Rombauer 2012 Carneros Chardonnay as a wine. It is creamy with buttery tones and is aged in oak. If you like old style Chardonnay this one is for you. It is not cheap but is an elegant wine.

    Ingredients

    • 2 cups water
    • 2 cup chicken broth
    • 1/4 tsp saffron crumbled
    • 2 Tbs Ghee
    • 2 Tbs Annatto Oil (link provided below)
    • 1 1/2 lb Cauliflower, cleaned and cut into 1 inch chunks
    • 2 oz celery, diced
    • 8 oz onion, peeled and diced
    • 1 cup half & half
    • 2 tsp Herbs De Provence
    • Salt, garlic pepper and granulated garlic to taste
    • Chives, chopped for garnish

    Directions

    1. Combine water and chicken broth in saucepan. Bring to a boil. Remove from heat and add saffron. Cover and let steep for 20 minutes.
    2. Melt ghee and annatto oil over medium low heat. Add onions and celery and saute until tender. About10 minutes.
    3. Add Cauliflower pieces; stir to coat.
    4. Add saffron broth. Bring to a boil; cover and simmer until very tender. About 20 minutes.
    5. Allow soup to cool slightly. Puree until very smooth in a blender.
    6. Return soup to pot. Add herbs and spices to taster. Stir in half & half; return to simmer for serving.
    7. Serve with chives table side.

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks good to try.

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