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Ingredient
California Farm Bisque of Cauliflower Soup
Introduce
Chef :
Hobby HorsemanCalifornia Farm Bisque of Cauliflower Soup
Nutmeg, cauliflower puree from the trunk and leaves, garnished with cauliflower rosettes, a fresh farm egg, heavy cream, milk, shrimp broth and sweet paprika powder turn this soup from mundane to festive. Adults can add a tablespoon of tawny port wine.
Ingredient
Food ration :
2 people, 4 double bowlsCooking time :
1 hour
1/2 cup
heavy cream
1/2 cup
full milk
1/2 Tsp
nutmeg
1/2 Tsp
sweet paprika powder
Cooking instructions
* Step 1
The cauliflower stalk and outer leaves have the most flavor and need to be steamed half an hour long till tender. Then steam the rosettes seperately and briefly till al dente so they dont overcook, about fifteen minutes. Puree trunk and outer leaves in food processor with heavy cream and milk, add rosettes just before serving to float on top of soup.
* Step 2
Heat, dont cook, the shrimp broth, cauliflower puree, cream and milk. Whisk egg in the liquid till smooth. Add spices, stir while bringing to boiling point. Garnish with steamed rosettes. Serve hot, but not piping hot.
* Step 3
A tablespoon of port wine in your bowl gives this seafood bisque cauliflower cream soup a holiday flavor. Enjoy
Note: if there is a photo you can click to enlarge it
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