Directions:
- Saute garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes. Deglaze with wine and reduce by half. Add the stock and cook until cauliflower is soft and mushy (approx. 1 hour). Add oysters and cream. Bring to boil and cook for another five minutes. Remove from heat and blend until smooth. Strain soup through a fine sieve. Ladle into serving bowl and top with poached egg, caviar, and a sprig of chervil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.08 Kcal (2441 kJ) | ||
| Calories from fat | 220.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.54g | 38% | |
|---|---|---|---|
| Cholesterol | 119.24mg | 40% | |
| Sodium | 891.61mg | 37% | |
| Potassium | 1140.95mg | 24% | |
| Total Carbs | 28.6g | 10% | |
| Sugars | 13.14g | 53% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 52.83g | 106% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 7.5mg | 42% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 47.4 Kcal (198 kJ) | ||
| Calories from fat | 17.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 38% | |
|---|---|---|---|
| Cholesterol | 9.69mg | 40% | |
| Sodium | 72.48mg | 37% | |
| Potassium | 92.74mg | 24% | |
| Total Carbs | 2.32g | 10% | |
| Sugars | 1.07g | 53% | |
| Dietary Fiber | 0.17g | 8% | |
| Protein | 4.29g | 106% | |
| Vitamin C | 2.9mg | 59% | |
| Iron | 0.6mg | 42% | |
| Calcium | 4.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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