Oyster and Cauliflower Soup

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 teaspoons minced garlic
  • 1/2 cup shallots
  • 2 1/2 cups cauliflower, cleaned and cored
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon mace
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 cup wine
  • 2 quarts chicken stock
  • 1 pint oysters
  • 1 cup whipped cream
  • 4 free range eggs, poached
  • Caviar, optional
  • Chervil
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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Cauliflower Soup

    Recipe courtesy of Ree Drummond