Cream of Cauliflower Soup with Saffron - copied from epicurious
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
Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.
Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with sliced fresh chives and serve.
Like one of the reviewers said it was an okay soup that was bland and did not have hopes for seconds. This one's going in the “tried it and didn’t care for it” file and leave it there. I believe it can be improved but with a bad taste in my mouth from the first round, I am going to leave the testing up to someone else.
The soup was so bad, even the picture looks awful; not really, it's just a terrible picture taken in the dark by the iPhone.
