Cream of Cauliflower Soup with Saffron & Annatto Oil Recipe
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
- Combine water and chicken broth in saucepan. Bring to a boil. Remove from heat and add saffron. Cover and let steep for 20 minutes.
- Melt ghee and annatto oil over medium low heat. Add onions and celery and saute until tender. About10 minutes.
- Add Cauliflower pieces; stir to coat.
- Add saffron broth. Bring to a boil; cover and simmer until very tender. About 20 minutes.
- Allow soup to cool slightly. Puree until very smooth in a blender.
- Return soup to pot. Add herbs and spices to taster. Stir in half & half; return to simmer for serving.
- Serve with chives table side.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 130 | 61% |
| Total Fat 14.59g | 18% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 381mg | 16% |
| Potassium 590mg | 17% |
| Total Carbs 16.68g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.15g | 5% |
| Protein 5.51g | 9% |
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