Recipe courtesy of Andrew Carlisle
Oyster and Cauliflower Soup
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 29
- Cholesterol
- 262
- Sodium
- 918
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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.