Cauliflower Cream Soup
Soups • French
Description
This soup is known as 'Cream of Cauliflower' — named to honor a historical figure who made her way into high society not just through her charm but also through her culinary skills. Although her cooking talents did not save her from a tragic fate, her name has endured through the ages. The most effective and careful way to cool cauliflower and other vegetables is to place them in a bowl of water and ice. Rinsing under cold water can damage the delicate florets of cauliflower.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Parsley 0 oz
- 10% cream 5 fl oz
- Red Caviar 0 oz
- Butter 5 oz
- Chicken Broth ½ l
- Milk ½ l
- Leek 1 piece
- Cauliflower 1 piece
Step-by-Step Guide
Step 1
Break the cauliflower into florets; cook the smallest ones whole in salted water, while chopping the larger ones into smaller pieces.
Step 2
As soon as the small florets are cooked, they should be immediately cooled down to maintain an al dente texture.
Step 3
Meanwhile, melt the butter in a saucepan and sauté the chopped white part of the leeks, stirring constantly to prevent the onions from browning.
Step 4
Pour the milk into the pot, add the chopped cauliflower florets, and let it simmer over low heat for five minutes. The milk should not boil vigorously, but rather gently bubble. After five minutes, pour in the hot chicken broth and cook until the cauliflower is completely tender.
Step 5
Remove from heat. Season with salt and pepper to taste, add finely chopped parsley, cream, and blend the soup with an immersion blender. Serve in a deep bowl, garnishing with small crispy cauliflower florets and a bit of red caviar.
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