Recipe courtesy of Gordon Ramsay
Cauliflower and Sorrel Soup
- Yield: Serves 6 as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 12
- Cholesterol
- 77
- Sodium
- 1072
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.