Recipe courtesy of Andrew Carlisle
Oyster and Cauliflower Soup
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- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 262 mg
- Sodium
- 918 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 262 mg
- Sodium
- 918 mg
Ingredients
Directions
- Saute garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes. Deglaze with wine and reduce by half. Add the stock and cook until cauliflower is soft and mushy (approx. 1 hour). Add oysters and cream. Bring to boil and cook for another five minutes. Remove from heat and blend until smooth. Strain soup through a fine sieve. Ladle into serving bowl and top with poached egg, caviar, and a sprig of chervil.
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