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Рецепт Cream of Cauliflower Soup with Saffron & Annatto Oil

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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.

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Порций: 4
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Cost per serving $2.04 view details

Инструкции

  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.

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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