soup · Cooking course

Serves 4

Ingredients

• Cauliflower — 1 head
• Leek (white part) — 2 pcs, sliced into half-rings
• Milk — 0.5 L
• Butter — 75 g
• Heavy cream (33%) — 100 ml
• Salmon roe — 20 g
• Salt — to taste
• White pepper — to taste
• Garlic — 1 clove, roughly chopped

Instructions

1. Break the cauliflower into florets. From the top, set aside a portion of the smallest florets — split them down further and reserve.
2. In a small saucepan heat 1 L of water with a pinch of salt. When it boils, add the smallest florets and cook 2 min. Plunge into ice water.
3. While the cauliflower blanches, slice the leek into half-rings.
4. In a medium pot melt the butter and sweat the leek over low heat — it shouldn’t brown. It’s done when it gives way under the spatula.
5. Add the garlic; sweat briefly.
6. Add the large florets, white pepper, a pinch of salt, the milk and the chicken stock.
7. Bring up to temperature and simmer 10–15 min.
8. Add the cream. If heavy, warm through (don’t boil). Otherwise pull off the heat immediately.
9. Lay the small florets on paper towel to dry.
10. Blitz the soup smooth in a blender.
11. Pour the soup into bowls, top with the small florets, garnish with red caviar.