Cauliflower and Sorrel Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 large head cauliflower, stem discarded, florets chopped |
1 medium potato, peeled and chopped |
1/2 onion, chopped |
1 tablespoon butter |
1 tablespoon olive oil |
4 cups light chicken stock |
2 cups whole milk |
1/2 cup heavy cream |
6 large sorrel leaves, stems trimmed, then shredded |
2 tablespoons caviar (optional) |
sea salt and freshly ground black pepper |
Directions:
1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
2. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
3. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
4. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.
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