Cauliflower Velouté with Saffron Recipe | Braun Household NA

Cauliflower Velouté with Saffron

Cauliflower Velouté with Saffron

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its blending shaft, whisk and 2-cup chopper attachments.

Ingredients

  • 2 tbsp butter + 1 teaspoon for garnish
  • 3 lbs cauliflower , about 11 cups chopped into small florets
  • 1 large leek, about 4 ounces
  • 1 to 2 tsp saffron 
  • ½ cup flour
  • 4 cups chicken broth
  • 2 cups water  
  • 3 egg yolks 
  • 2/3 cup 2% milk
  • Salt and pepper, to taste

 

  1. To prepare cauliflower garnish, heat 1 tsp butter in a small frying pan. Add six cauliflower florets to the pan and fry for about 5 minutes until golden brown. Set aside
  2. Cut off the dark green part of the leek and wash and peel the outer leaves.  Cut into 4 pieces. Place in the Braun MultiQuick 7 2-cup chopper attachment and chop leeks.  
  3. Steep the saffron in 4 tbsp of cold water and set aside.
  4. Add 2 tbsp butter to a soup pot and melt over a medium heat. Add the chopped leeks to the saucepan. Cook for about 3 to 5 minutes until they have softened – do not let them brown.
  5. Reduce the heat, and then add the flour. Cook for 4 to 5 minutes, stirring constantly to make a roux, being careful not to burn. Add the chicken broth, water and the rest of the cauliflower florets to the pot. Bring to a boil, stirring often. Reduce the heat and simmer for 35 to 40 minutes, stirring occasionally.
  6. Remove the pot from the heat and allow to cool slightly. Attach the Braun MultiQuick 7 blending shaft to the hand blender and blend until smooth.
  7. Swap the blending shaft for the Braun MultiQuick 7 Whisk attachment. Add the egg yolks and milk to the beaker attachment and beat them together.
  8. Slowly stir in the egg mixture to the Velouté or cauliflower soup. (If you need to reheat the Velouté, do not let it boil as the eggs will scramble).
  9. Strain the steeped saffron over the saucepan, save the stamens as garnish. Stir in the saffron water until fully combined. Season with salt and pepper to taste.
  10. To serve, ladle the soup into serving bowls. Sprinkle with reserved cauliflower florets in the center of each bowl.  Finish by dropping a few sprigs of saffron around the bowl.

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