Name: Cream of Cauliflower Soup with Saffron
Yield: Makes 6 first-course servings
Ingredients: 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; 3/4 cup half and half; Thinly sliced fresh chives

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Cream of Cauliflower Soup with SaffronPornchai Mittongtare

A delicate starter with a velvety texture.

Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).

Recipe notes

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