- 1 cauliflower
- 1/4 teaspoon curry powder (1 g)
- 2 ounces light chicken stock (60 g)
- 2 ounces whipping cream (60 g)
- 3/4 ounce crème fraîche (20 g)
- fleur de sel
Croutons
- 2 slices bread, 1/5 inch thick each (5 mm)
- 1 3/4 ounces clarified butter (50 g)
- 1 3/4 ounces salted butter (50 g)
- 1/2 bunch chervil
Instructions
Step 1: Soup
Cut the cauliflower into small florets, and blanch in boiling, salted water for 2 to 3 minutes. Cool in cold water and drain.
Bring the light chicken stock and whipping cream to a boil. Add the cauliflower and a dash of curry, and cook for 40 minutes.
Purée the mixture until completely smooth, then strain through a fine-meshed chinois. Season as needed.
Cool completely, then adjust the thickness of the cream, if necessary.
Step 2: Croutons
Trim the bread, and cut into 1/20 inch (1 mm) cubes. Lightly heat the clarified butter in a frying pan. Add the croutons, and sauté, tossing constantly to brown evenly. Drain in a strainer, pat dry with paper towels and keep warm.
Dice the butter, and keep in ice cold water until ready to use.
Stalk the chervil.
Step 3: Plating
Pour the cauliflower soup into the serving dishes, and sprinkle with the chervil leaves and butter cubes. Serve the croutons separately, so that each guest may take as much as s/he desires.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
