Cauliflower Soup with Lobster Dumplings

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I have made this soup [only; no dumplings] several times, and have been happy with the outcome each time! I use chicken stock, omit the truffle oil because two in my family are not fans and finish it with grated sharp cheddar and homemade croutons which have been pan fried crispy in butter and olive oil. Super!

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I didn't add any of the lobster dumplings and I used chicken stock and it came out delicious. My kids loved it and it was very creamy. I did use a bit extra butter and by the time I added the heavy whipping cream, I knew it would take a couple weeks to work this all off but once in a while it's not bad. Very tasty and beautifully mild. Great starter for a dinner party.

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I had my doubts about this soup when my husband wanted to make it, but once I put the first bite in my mouth I was won over. It is so good that I couldn't stop going on about it. I wasn't sure I would like the lobster in this and tried to talk my husband out of adding it, but I am so glad that her persisted because it just made it. This was delicious and I can't wait to have it again.

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I was looking for something simple to do with some leftover cauliflower, so I gave this little soup a go. I used some vegetable stock that I had made instead of the lobster stock, and I decided to forego the dumplings altogether.

This came together easily, ending up with a thick rich texture. The heavy cream adds a nice body, and the nutmeg is a surprisingly wonderful touch.

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I was hesitante to make this dish, but i said its mike symon try it ,he's ahead of time culinary wise. the recipe brings haute cusine to ordinary soup. I was blown away by the dumplings and cauliflower .