Health and family
To recover from the excesses of the newly past vacation days, there is nothing better than tasting a delicate and natural dish, but delicious, like a royed cauliflower soup with saffron.
Roasted cauliflower soup, recipe prepared by chef Erik Núñez. (Free Press Photo, Courtesy of Erik Núñez)
This dish, prepared by chef Erik Núñez, It will be a delight for the whole family, in addition to that it is rapid elaboration, in which the flavor and aroma of the saffron.
Ingredients
1 small cauliflower, cut into pieces
3 garlic, finely chopped
½ onion, finely chopped
500 ml chicken background
100 ml of cream
200 ml of milk
50 ml of white wine
Olive oil
Salt and pepper to taste
Powdered paprika
Saffron strands
Parsley to decorate
Preparation
- Disinfect the ingredients and preheat the oven to 220 degrees Celsius.
- Mix olive oil, paprika, salt and pepper. With a brush, apply this mixture to cauliflower and place it on a tray. Rostize it in the oven for 20 minutes or until it is cooked.
- Push the onion with garlic. Add white wine, break up and let evaporate. Add chicken and milk background (broth). Let it get to a boiling point.
- The chicken fund must be aromatized with a Mirepoix –diverse vegetables cut into squares – and a Bouquet Garni –Aromatic herbs tied with a thread. Do not add salt.
- Add saffron strands and cook for five more minutes.
- Position the preparation together with cauliflower, until a fine consistency is obtained. Add to the pot. Pour the cream with the help of a fuete and integrate completely.
- Heat until you get to boiling point. Rectify seasoning.
- Assemble the cream, decorate with some pieces of roasted cauliflower, parsley and a little olive oil.
Star ingredient
The saffron, originally from Southeast Asia, It is obtained from the three dry stigmas of the flower pistil Crocus sativ, which stands out for its intense red color, which is highly appreciated for its culinary, medicinal and cosmetic properties, for what is known as “health flower.”
It is considered one of the spices of greater high value in the world, so it is called “red gold.” The largest exporter and producer is Iran, followed by Spain, Morocco, India and Greece. It has a bitter taste and powerful, dry and penetrating aroma. Its carotenoid crocin gives the dishes the characteristic yellow color.
Also read: Magnificent risotto with saffron
Stimulating properties of the central nervous system and digestive system are attributed. Likewise, carminative, antispasmodic, anti -inflammatory, antibacterial, antioxidant and analgesic benefits. It is an indispensable ingredient in recipes such as Paellas, as well as in the elaboration of dishes of various meats and stews. It is recommended to use small amounts, as its flavor and coloration are very penetrating.
Chef profile
- Erik Núñez has extensive experience as a private chef.
- International cuisine graduated in Intecap, where he also studied at the instructors’ training school.
- It has a certification in avant -garde gastronomy.
- Cutually, he is a private chef and teaches at the Popular University.
- Es Chef Trainer in Alpha Grupo de Guatemala.