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Oyster and Cauliflower Soup
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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
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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Other Recipes from this Episode
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