Directions:
- 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.
- Makes 6 first-course servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.76 Kcal (640 kJ) | ||
| Calories from fat | 91.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 74.93mg | 3% | |
| Potassium | 526.95mg | 11% | |
| Total Carbs | 12.49g | 4% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 58.5mg | 97% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 42.07 Kcal (176 kJ) | ||
| Calories from fat | 25.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 16% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 9% | |
| Sodium | 20.64mg | 3% | |
| Potassium | 145.14mg | 11% | |
| Total Carbs | 3.44g | 4% | |
| Sugars | 1.21g | 18% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 1.48g | 11% | |
| Vitamin C | 16.1mg | 97% | |
| Calcium | 22.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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