Chef Toribio Prado
Saffron Cauliflower Soup with Chive Oil
Saffron Cauliflower Soup with Chive Oil
Rated 5.0 stars by 2 users
Category
Soup & Stew
Cuisine
Italian
Servings
4 servings
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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1/2 cup Cipolline Onions, chopped
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1 oz. olive oil
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1 slice Organic Valencia Oranges
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3 tablespoon butter
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1 tablespoon coriander
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3 bay leaves
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Salt and fresh ground black pepper to taste
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1 saffron touch
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1/2 cup heavy cream
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8 organic carrots (use Baby Carrots) coarsely chopped
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20 heads organic cauliflower (use Baby Cauliflower) cleaned
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2 tablespoons minced garlic
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2 bunches chives
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1 teaspoon chopped garlic
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Pinch salt
Chive Oil
Directions
In a large stock pot, heat olive oil and butter, then add the onions and sauté.
Add the garlic, cauliflower, orange slice, carrots, salt, pepper, coriander, saffron, and bay leaves, and sauté until vegetables become crisp cooked.
Add stock and simmer until vegetables are fully cooked.
Remove bay leaves and transfer the mixture to a blender.
Puree until smooth.
Adjust flavor with salt and pepper.
Return mixture to stock pot and whisk in heavy cream.
Serve painted with Chive Oil.
Chive Oil
Combine ingredients in blender until bright green and smooth.
Filed in:
Bay Leaves,
Cauliflower,
Chive Oil,
Chives,
Chopped Garlic,
Cipolline Onions,
Minced Garlic,
Organic Baby Carrots,
Organic Carrots,
Organic Cauliflower,
Organic Cut Sweet Baby Carrots,
Organic Valencia Oranges,
Saffron,
Saffron Cauliflower Soup,
Saffron Cauliflower Soup with Chive Oil,
Soup,
Soup & Stew
