Cauliflower and Sorrel Soup

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
Serves 6 as a first course

Ingredients
  • 1 large head cauliflower, stem discarded, florets chopped
  • 1 medium potato, peeled and chopped
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups light chicken stock
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large sorrel leaves, stems trimmed, then shredded
  • 2 tablespoons caviar (optional)
  • Sea salt and freshly ground black pepper
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.


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