Cauliflower Cream Soup with Mascarpone
Soups • European
Description
A recipe by John Smith, chef of popular American restaurants. Creamy mascarpone and a rich, smooth melted cheese transform cauliflower puree soup from a dull diet dish into a savory and vibrant delight. John Smith suggests garnishing with caviar, basil-infused oil, and a touch of fresh tarragon when serving. Feel free to experiment as you wish—the neutral flavor of cauliflower allows for creativity.
Ingredients
- Cauliflower 20 oz
- Cream 22% 20 fl oz
- Water 10 fl oz
- Red Caviar 0 oz
- Shallot 5 oz
- Sliced Processed Cheese 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Tarragon 0 oz
- Olive Oil 5 fl oz
- Basil 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the cauliflower florets, cover them with cold water, and boil for 20–25 minutes. Add 200 ml of cream and the previously sautéed onions, and cook for another 10 minutes. Then add the cream cheese. Blend until smooth and strain through a fine mesh sieve.
Step 2
Add fresh tarragon leaves to the mascarpone, along with 30 ml of cream. Blend until smooth, then season with salt to taste.
Step 3
Blanch the basil leaves in boiling water for 1 minute, then place them in an ice bath. Heat the oil to 160°F, add the dried basil, blend, and strain through cheesecloth.
Step 4
When serving in a bowl with soup, place the mascarpone dumpling, black caviar, basil oil, and fresh tarragon.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!