Cauliflower soup with olive crostini

Ingredients for 6

Cauliflower soup

  • 3 shallots, finely chopped
  • 1 tablespoon butter
  • 1 sprig of fresh thyme
  • 500 g cauliflower, cleaned and cut into smaller cubes
  • 500 ml chicken or vegetable stock
  • 300 ml cream
  • 100 ml white wine (dry riesling)
  • 100 g creme fraiche or sour cream
  • 50 ml Noilly Prat
  • 50 ml white port wine
  • Juice of ½ lemon
  • Some freshly grated nutmeg
  • Salt, freshly ground white pepper
  • 6 tablespoons of whipped cream to serve

Olive Crostini

  • 12 slices of day old bread or toast
  • ½ clove garlic, finely chopped
  • 3 tablespoons almond flakes
  • 3 tablespoons chopped green olives
  • 1 tablespoon dried tomatoes
  • 2 tablespoons olive oil
  • 1 sprig thyme (fried in olive oil)

Preparation

Cauliflower soup

Lightly sauté the chopped shallot on melted butter, cool and mix with the other ingredients (except the lemon juice, white pepper, and nutmeg). Place in a vacuum sealed bag and cook in a Sous vide cooker at 75°C for approximately 65 minutes. Remove the thyme sprig and finely blend with a stick blender. Add spices: salt, white pepper, nutmeg and lemon juice.


Olive Crostini

Toast the bread slices in a sandwich toaster or a small pan wihtout any grease.

To serve

Heat up the soup and place it into warm soup plates. Add the whipped cream (1 tablespoon per plate) and top it off with the olive crostini cut into smaller cubes. Decorate with the fried thyme sprig and a drizzle of olive oil and serve immediately.