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Ingredients
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2 tablespoons olive oil
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1 small head cauliflower, cut into large florets
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1 large onion, cut into large dice
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1 tablespoon butter
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1 pinch sugar
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3 large garlic cloves, thickly sliced
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1 teaspoon ground ginger
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½ teaspoon ground turmeric
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⅛ teaspoon saffron threads
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½ teaspoon cayenne pepper
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3 cups chicken broth, homemade or from a carton or can
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1 ½ cups half-and-half (or whole milk)
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Salt and freshly ground pepper, to taste
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Garnish: 1 seared sea scallop for each bowl of soup*
Directions
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Heat oil over medium-high heat in a large, deep saute pan until shimmering.
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Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
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Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
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Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
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Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
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Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
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Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Tips
* Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes on each side.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
144 | Calories |
12g | Fat |
7g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 144 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 26% |
Cholesterol 76mg | 25% |
Sodium 85mg | 4% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 4g | 9% |
Vitamin C 18mg | 20% |
Calcium 72mg | 6% |
Iron 1mg | 3% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.