Chef Jean Jacque Chappuis' saffron cream of cauliflower

Saffron Cream of Cauliflower

Equipment Required
1 large skillet
1 small stock pot-10lt
1 whisk
1 chef's knife
1 carving board
1 measuring cup
1 hand mixer chopper

Ingredients
1 head of Cauliflower
2 onions chopped
3 lt chicken stock
2 table spoons of amber roux
1 pinch saffron
1 teaspoon of turmeric
1 cup white wine
1/4lb butter
½ cup flour
1 cup 35%BF cream
Chives finely chopped

Cooking Instructions
• Chop onions and sweat in butter in a large skillet, when onions are done set aside and later on add to roux.
Using the same onion skillet, proceed to make an amber roux with butter and flour.

• Add to chicken stock: saffron, turmeric and white wine, bring to boil.

• Cook cauliflower in the chicken stock.

• Add roux to cauliflower and chicken stock pulverise the whole with hand mixer till smooth

• Add cream and serve hot, decorate with chopped chives.

Note: Do not use any salt until the end, and add pepper to taste. You may substitute butter with olive oil, no substitute for saffron: the best quality being from Spain. The turmeric is only used to add colour if you want to keep the soup affordable.

Time required: 30 minutes

Yield:8

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