Chilled cream of cauliflower soup (crème Dubarry) with caviar
Ingredients: Yields 4 servings
From the fresh produce market:
2 leek whites
From the cheesemarket:
100g thick raw cream
From the delicatessen:
From your larder:
20cl vegetable stock
1 tbsp. flour
1 tsp. hazelnut oil
- Wash the vegetables. Remove the cauliflower florets; grate them to obtain 2 tbsp. of raw cauliflower semolina. Set aside in a cool place.
- Place the remainder of the cauliflower, cut into large pieces, in a pan of salted cold water. Bring to the boil and drain immediately.
- Cut the leek whites into fine strips. In a pan, melt the butter, add the leeks and cook on a low heat for 5 minutes. Add the flour, then the cauliflower that you have previously boiled, salt and pepper.
- Add the milk and the stock, and then simmer on a low heat for 20 minutes. Blend finely in a blender and adjust the seasoning. Add ½ of the raw cream to the hot velouté. Strain the soup through a sieve, check the seasoning again and chill the soup in an ice-bath.
- Mix the cauliflower semolina with the hazelnut oil. Place a little raw cream in a deep dish; add the cauliflower semolina and the caviar. Pour the chilled soup on top and season with freshly ground pepper.