Cauliflower and Sorrel Soup
This elegant Cauliflower and Sorrel Soup recipe guides you through creating a velvety-smooth and delicately flavored soup. It begins by gently sweating vegetables, then simmering them in chicken stock and milk. The soup is then pureed, strained for a refined texture, finished with cream, and garnished with fresh sorrel and optional caviar, making for a sophisticated first course.
Equipment
- 1 Saucepan A medium-sized saucepan with a tight-fitting lid is essential for sweating vegetables and simmering the soup.
- 1 Blender or Immersion Blender Crucial for achieving a silky-smooth consistency for the soup. An immersion blender offers convenience as it can be used directly in the pot.
- 1 Fine-mesh Sieve Absolutely vital for straining the pureed soup to remove any fibrous bits and ensure a refined, velvety texture.
- 1 Ladle For stirring, transferring, and serving the soup, as well as pressing ingredients through the sieve.
- 1 Chef's Knife and Cutting Board For precise chopping of cauliflower, potato, and onion.
Ingredients
Main
- 1 large head cauliflower stem discarded, florets chopped
- 1 medium potato peeled and chopped
- 1/2 onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups light chicken stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 large sorrel leaves stems trimmed, then shredded
- 2 tablespoons caviar optional
- Sea salt and freshly ground black pepper
Instructions
- Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
- Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
- Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
- Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.
Notes
1. Sweating the vegetables gently on a low heat, covered, is key. This extracts their natural sweetness and moisture without browning, which would otherwise 'color' the soup and impact its delicate flavor.
2. When adding milk, pour it in after the stock has come to a boil and let it return to a gentle boil. This technique, as noted in the recipe, helps prevent scum from forming, contributing to a cleaner appearance.
3. Passing the soup through a fine-mesh sieve is non-negotiable for a truly professional, velvety smooth texture. Don't skip this step; it elevates the soup significantly.
4. Sorrel is a delicate herb with a bright, lemony tang. Add it just before serving to preserve its vibrant flavor and color. For caviar, use sparingly as a luxurious garnish, as its saltiness can overpower the soup if too much is added.
2. When adding milk, pour it in after the stock has come to a boil and let it return to a gentle boil. This technique, as noted in the recipe, helps prevent scum from forming, contributing to a cleaner appearance.
3. Passing the soup through a fine-mesh sieve is non-negotiable for a truly professional, velvety smooth texture. Don't skip this step; it elevates the soup significantly.
4. Sorrel is a delicate herb with a bright, lemony tang. Add it just before serving to preserve its vibrant flavor and color. For caviar, use sparingly as a luxurious garnish, as its saltiness can overpower the soup if too much is added.