Recipe courtesy of Gordon Ramsay

Cauliflower and Sorrel Soup

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: Serves 6 as a first course
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.