Oyster and Cauliflower Soup

2015-07-12
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

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

Method

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *