Cauliflower Cream Soup with Mascarpone

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe by John Smith, chef of popular American restaurants. Creamy mascarpone and a rich, smooth melted cheese transform cauliflower puree soup from a dull diet dish into a savory and vibrant delight. John Smith suggests garnishing with caviar, basil-infused oil, and a touch of fresh tarragon when serving. Feel free to experiment as you wish—the neutral flavor of cauliflower allows for creativity.

Ingredients

Cauliflower - 17.6 oz
Cream 22% - 18 fl oz
Water - 10 fl oz
Red Caviar - 0.7 oz
Shallot - 7.1 oz
Sliced Processed Cheese - 7.1 oz
Mascarpone Cheese Unagrande - 7.1 oz
Tarragon - 0.5 oz
Olive Oil - 7 fl oz
Basil - 5.3 oz
Salt - to taste

Step by Step guide

Step 1

Rinse the cauliflower florets, cover them with cold water, and boil for 20–25 minutes. Add 200 ml of cream and the previously sautéed onions, and cook for another 10 minutes. Then add the cream cheese. Blend until smooth and strain through a fine mesh sieve.

Step 2

Add fresh tarragon leaves to the mascarpone, along with 30 ml of cream. Blend until smooth, then season with salt to taste.

Step 3

Blanch the basil leaves in boiling water for 1 minute, then place them in an ice bath. Heat the oil to 158°F, add the dried basil, blend, and strain through cheesecloth.