Delightfully creamy cauliflower soup served with butter-fried cauliflower, roasted hazelnuts, parsley oil, and lumpfish roe. A dish with wonderful flavors and textures!
Recipe for cauliflower soup with lumpfish roe
I LOVE soup. Cauliflower can be turned into the most delightful creamy soup, and in this recipe, I have topped the soup with roasted cauliflower florets, which give the cauliflower a deeper and more rounded flavor. Additionally, I served the soup with roasted hazelnuts, parsley oil, and lumpfish roe on top.
It was insanely delicious, and the different flavors and textures complemented each other so well.
Cauliflower Soup with Lumpfish Roe Recipe
Servings: people
Cauliflower Soup with Lumpfish Roe
Delightfully creamy cauliflower soup served with butter-fried cauliflower, roasted hazelnuts, parsley oil, and lumpfish roe. A dish with wonderful flavors and textures!
Ingredients
- 2 pcs. Cauliflower medium-size
- 2 l Water
- 1 pcs. Vegetable Broth cube
- 1 pcs. Chicken Broth cube
- 2 pcs. Bay Leaf
- Butter for frying
- Hazelnuts
- 100 gram Whipping Cream
- Salt and Pepper from grinder - to taste
- 56 gram Oil e.g., parsley
- 60 gram Lumpfish Roes with a garnish!
Instructions
- Remove the leaves from the cauliflower heads and cut them in half.
- Set one half aside. This will be used for topping.
- Cut the remaining 3 halves into coarse pieces and put them in a pot with water, chicken bouillon, vegetable bouillon, and bay leaves.
- Let it boil until the cauliflower is tender. This takes between 20 and 30 minutes.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) and roast approximately 100 grams of hazelnuts. They need about 9 - 10 minutes.
- Cut the remaining half cauliflower into bite-sized pieces.
- Melt the butter in a pan and fry the cauliflower in it. They should become nicely golden, but not cooked too long - they shouldn't get soft.
- Remove the pan from the heat when they are done.
- Take the roasted hazelnuts out of the oven and rub off the loose skin.
- When the cauliflower in the pot is cooked tender, blend the soup with an immersion blender until it is completely smooth and creamy.
- Add cream to the soup.
- Season the soup with freshly ground salt and pepper.
- Just before serving, bring the soup to a boil, so it just reaches the boiling point.
- Serve the soup and garnish with butter-fried cauliflower, hazelnuts, parsley oil and plenty of lumpfish roe. You can also coarsely chop the hazelnuts if you like.