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Mediterranean · Soup
Cream of Cauliflower Soup with Salmon Roe
A silky curry-scented cauliflower velouté enriched with a little evaporated milk and butter, lifted with lemon and crowned with a spoonful of glistening salmon roe and a thread of olive oil.
- YieldServes 8 as a starter
- Hands-on50 min
- Total1 h 18 min
- Difficulty
Ingredients
- 2 tbspunsalted butter, 1 tbsp to sweat the onion, 1 tbsp to finish
- 1large red onion, minced
- 2 clovesgarlic, large, minced
- 1 headlarge cauliflower, trimmed and chopped small
- 1 tspcurry powder, scant
- 480 mlskim milk, 2 cups
- 1440 mlchicken or vegetable broth, 6 cups
- to tastesalt
- to tastefreshly ground black pepper
- 120 mlevaporated skim milk, 1/2 cup
- 2 tbspfresh lemon juice
To serve
- 8 tspsalmon roe or caviar, scant teaspoons, one per bowl
- 8 tspextra virgin olive oil, for drizzling
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