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Cauliflower Soup with Caviar

1 small onion, finely chopped
1 tbsp. grapeseed oil
1 small head cauliflower, cut into small florets
2 1/2 cups chicken stock
1/2 cup half and half
3 tbsp. heavy cream, chilled
4 tbsp. caviar

Cook onion in grapeseed oil in a 2 quart heavy saucepan over medium heat until
softened. Add cauliflower and stock and simmer until cauliflower is very soft, about
8 minutes.  Transfer to a large bowl and set over ice to chill.  Puree in blender,
in batches until very smooth.  Transfer to a bowl and stir in half and half. 
Beat heavy cream until it holds soft peaks.  Divide soup among bowls and
top each with a dollop of whipped cream and a sprinkle of caviar.


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