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.