Oyster and Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
2 teaspoons minced garlic |
1/2 cup shallots |
2 1/2 cups cauliflower, cleaned and cored |
1 tablespoon fresh thyme leaves |
1 bay leaf |
1/2 teaspoon mace |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 cup wine |
2 quarts chicken stock |
1 pint oysters |
1 cup whipped cream |
4 free range eggs, poached |
caviar, optional |
chervil |
Directions:
1. 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.
2. 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.
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