Cauliflower Saffron Smoked Haddock Soup Recipes

SAFFRON ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
• Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.

CREAM OF CAULIFLOWER SOUP WITH SAFFRON

Steps:

• 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.

CAULIFLOWER, SAFFRON & SMOKED HADDOCK SOUP

Steps:

• Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
• Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
• Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
• Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn't need extra salt), and serve.

SMOKED HADDOCK SOUP

Steps:

• Place saffron threads in a small bowl. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
• Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
• Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper. Cover and simmer for 10 minutes, until potatoes are cooked.
• Skin and cut the haddock into large cubes; gently lower into the pan. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
• Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.