Ingredients
2tbspolive oil
1small head cauliflower,cut into large florets
1large onion,cut into dice
1tbspbutter
1pinchsugar
3large garlic cloves,thickly sliced
1tspground ginger
½tspground turmeric
⅛tspsaffron threads
½tspcayenne pepper
3cupschicken broth,homemade or from a carton or can
1½cupshalf and half or whole milk
salt and freshly ground pepper,to taste
1seared sea scallop for each bowl of soup,garnish
Preparation
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add cauliflower, then onion. Saute for 7 to 8 minutes, stirring very little at first, then more frequently, until vegetables start to turn golden brown.
Reduce heat to low and add butter, sugar, and garlic. Continue cooking for about 10 minutes longer until all vegetables are a rich spotty caramel color.
Add ginger, turmeric, saffron, and cayenne pepper. Continue to saute for 30 seconds to 1 minute longer until fragrant.
Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until cauliflower is tender.
Using an immersion blender or traditional blender*, puree for 30 seconds to 1 minute until very smooth.
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.
