Recipe courtesy of Gordon Ramsay
Recipe courtesy of Gordon Ramsay
Watch how to make this recipe.
Cauliflower and Sorrel Soup
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- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: Serves 6 as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 77 mg
- Sodium
- 1072 mg
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: Serves 6 as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 77 mg
- Sodium
- 1072 mg
Ingredients
Directions
- Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
- Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
- Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
- Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.
