Cauliflower Soup, Crispy Brussels Sprouts And Smoky Salmon Roe
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 quarts
Whole Milk1 tbsp
Chives (finely chopped)Directions:
1
In a small nonreactive dish, stir together the salmon roe and smoked olive oil
2
Set aside to infuse the roe with smoky flavor
3
Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk
4
Slowly bring to a boil over medium-high heat
5
Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft
6
Discard the lemon thyme sprigs
7
Transfer the cauliflower mixture to a blender and puree until completely smooth
8
Taste and season with salt
9
Fill a medium saucepan with 2 to 3 inches of olive oil
10
Heat to 350 degrees F
11
Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned
12
Drain on paper towels and season with fleur de sel
13
To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves
14
Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil
15
Photographs by Yunhee Kim