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
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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



  1. 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.