Cream of Cauliflower Soup with Saffron

What to do with a whole cauliflower? I like it steamed, baked, or grilled - it's so mild and adaptable. But it's an awful lot of one vegetable for two people. So, into a soup it goes...reduced to a couple of spoonfuls by the time I'm done. Hmm...where did it all go?

I searched online for an interesting flavour to compliment cauliflower in a soup. Cheese and curry seemed to be the most popular choices. But I wanted something a little different. I found this recipe at Epicurious and modified it for a low fat version. I doubled the saffron, but it was still lovely and subtle - a great appetizer or first course.

Cream of Cauliflower Soup with Saffron

Serves 2

2 cups water
2 cups chicken broth
1 whole cauliflower, cut into small pieces
1/4 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 tablespoon all purpose flour
1 cup skim milk
salt and pepper
fresh chives

Combine 2 cups water and 2 cups chicken broth in medium saucepan. Bring mixture to a simmer. Add cauliflower then cover and cook until almost soft. 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 sauteé until very tender but not brown, about 10 minutes. Add flour and stir to coat onions. Cook one more minute. Add milk and stir constantly on medium-low heat until mixture is thickened. Add saffron broth and incorporate well. Use an immersion blender, or transfer to a blender and blend until smooth. Bring to simmer over high heat. Season to taste with salt and pepper. Stir well and serve with fresh chives. 

(Can be made 1 day ahead. Cover and refrigerate.)

Yes - that little purple bud in the soup is a chive flower! Good eye!

What do you do to make cauliflower more interesting?