Cauliflower & Oyster Soup with Saffron

Cauliflower & Oyster Soup with Saffron
The subtly sweet flavors of cauliflower, oysters and saffron blend seamlessly together to create an elegant and delicately flavored soup that’s remarkably quick and easy to make. No cream or other thickening agents are used to create the light, but satisfying creamy texture, which is achieved by pureeing a whole head of tender-cooked cauliflower. If you think you’re too busy to cook, think again. This wonderful soup only takes about 30 minutes to make, most of which is unattended cooking time.

1 medium cauliflower, about 1-1/2 to 2 pounds
1 cup water
2-1/2 cups milk
salt and freshly ground black pepper
1/4 teaspoon saffron
8 – 10 oz shucked fresh oysters, with their liquor
2 tablespoons sliced fresh chives, for garnish
2 tablespoons unsalted butter, optional



Cut away the core of the cauliflower and break or cut into florets. Place the cauliflower florets into a large pot and add the water. Bring to a boil over medium-high heat, then cover and reduce to low. Cook until very tender, about 20 minutes.


Drain away the water and transfer the cauliflower to a food processor. Add 1/2 cup of the milk and the saffron and puree until very smooth.


Return the puree to the pan and stir in the remaining 2 cups of milk. Heat the mixture gently over medium heat until it is very hot but not boiling. Season to taste with salt and pepper. Stir in the oysters and their liquor, cover and turn off the heat. Allow to stand for 3-5 minutes. The oysters will gently cook through from the residual heat.


Ladle the soup into warmed bowls, garnish with the chives, and swirl in a pat of sweet butter for extra richness, if desired. Serve immediately.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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