saffron cauliflower soup with persillade

• annokset: SERVES 4 TO 6

Ainekset

3 tablespoons olive oil

1 cup finely diced onions

2 tablespoons minced garlic

2 heads cauliflower, leaves and bottoms of stems removed, cut into 1-2 inch chunks

1½ teaspoons salt

1 teaspoon freshly ground black pepper

½ cup dry white wine

8 cups Vegetable Stock

¼ cup jasmine rice

1 tablespoon Old Bay Seasoning

½ cup diced plum tomatoes

1 teaspoon saffron threads

1 cup fresh flat-leaf parsley leaves

1 tablespoon freshly grated lemon zest

1 garlic clove, smashed

Ohjeet

1. Heat 2 tablespoons of the oil in a large stockpot over high heat, then add the diced onions and minced garlic. Cook, stirring occasion- ally to prevent burning, until brown, 3 to 5 minutes.

2. Add the cauliflower chunks, 1 teaspoon of the salt, and the pep- per, and continue to brown, stirring occasionally, for another 3 to 5 minutes.

3. Stir in the wine and cook for 2 to 3 minutes.

4. Add the stock, rice, and Old Bay. Bring to a boil, reduce the heat, and simmer, covered, until the cauliflower is fork-tender, 10 to 12 minutes. Stir in the diced tomatoes.

5. Stick your potato masher right into the pot and crush the cauli- flower to a rice-like consistency.

6. Stir in the saffron and let steep for 10 to 15 minutes.

7. Meanwhile, make the persillade by chopping the parsley, lemon zest, and garlic to a paste-like consistency. Transfer to a small bowl. Stir in the remaining ½ teaspoon salt and 1 tablespoon olive oil.

8. Ladle the soup into serving bowls and garnish each with a sprin- kling of persillade.

Muistiinpanot

Recipe from Lisa Ruth Krueger. From the cookbook Vedge.

This soup is one of our signature dishes at Vedge. The cauliflower, simmered with tomato, wine, and saffron, then crushed to a rice-like consistency, recalls the flavors of paella. (The secret to getting the right consistency for the cauliflower is to use a potato masher.) Our version of the classic French seasoning mixture persillade adds lemon zest, making it closely resemble an Italian gremolata. Either way, its bright, herbal-citrus finish works beautifully with this all-season soup.