Saffron and Cauliflower Soup

By HeatherS

Ingredients

• 2 cups (500ml) Chicken (or vegetable) stock
• 2 cups (500ml) milk
• 2 pinches of saffron strands
• sea salt and freshly ground black pepper
• 1 large cauliflower, cut into florets
• 2 tbsp(25g) butter
• 2 tbsp chopped parsley
• olive Oil, to drizzle

Preparation

Step 1

Pour the stock and milk into a large pan and add a pinch of saffron and a generous pinch of salt. Bring to a boil, add the cauliflower florets, and lower the hear to a simmer. Cook for about 5 to 6 minutes until the cauliflower is just tender when pierced with a fork.

Using a slotted spoon, take out out-quarter of the cauliflower florets and set aside. Put the rest into a blender, add enough of the poaching liquid to half-fill the blender, and whiz to a very smooth puree. (Do this in two batches if you need to).

Return the puree to the pan and add enough of the remaining poaching liquid to obtain a soup consistency. Add another pinch of saffron and reheat, gently, seasoning to taste with salt and pepper. Stir in more liquid if the soup is too thick.

Melt the butter in a pan until it begins to foam, then add the reserved cauliflower and saute for a few minutes until golden brown. Toss in half the chopped parsley and cook until crisp.

Place the cauliflower florets and parsley in the center of four soup bowls, then pour in the soup, to one side. Serve immediately, topped with a drizzle of olive oil, a sprinkling of parsley, and a grinding of black pepper.