This is an easy, yet very sophisticated soup…
Serve it as a starter at a dinner party, get the velvety consistency right, and you will make your friends very happy…
this is an easy, yet very sophisticated soup... serve it as a starter at a dinner party, get the velvety consistency right, and you will make your friends very happy...
serve this with freshly toasted baguette
Yield: 4
Ingredients
- 1 fresh, crisp, bright white head of cauliflower (medium size)
- 250ml full cream milk
- 250ml cream
- 1 lemon, juiced
- 200g very good quality, sliced smoked salmon, cut into stips
- 16 basil leaves
- 4t truffle oil
- freshly ground salt
Cooking Directions
- make sure the cauliflower is clean and free of grit
- cut into quarters and blitz in a food processor until finely chopped
- place in a pot over med heat and add the milk and cream
- bring to the boil and cook on low heat for 15 min, you might need to add a little water as the consistency must be that of a béchamel...
- when cooked, season with salt and lemon juice and blend thoroughly until a smooth, velvety texture is obtained...
- coarsely chop the basil leaves and add to the hot soup
- serve in piping hot bowls, garnish with strips of smoked salmon and a drizzle of truffle oil