soup with caviar star croutons
For our For Good Times Friday Feature, I thought I would share this great recipe by Taryne - as it is just the thing for the Oscars Sunday Night Dinner.
2 whole baby cauliflowers or 1 large one broken into florets
1 heaped tablespoon grain mustard
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 large potato, peeled and cubed
1 litre vegetable or light chicken stock
2 bay leaves
200ml crème fraîche
Salt and freshly ground black pepper
For the croutons
2 thick slices white bread
50g butter, melted
2 teaspoons red caviar/lumpfish
2 teaspoons black caviar/lumpfish
1 Melt the butter in a large, deep saucepan. Add the onion and garlic and fry until soft, but do not let them colour.
2 Boil the cauliflower and potato in stock, in a covered pan, for 6-8 minutes until almost tender.
3 Add the bay leaves to the onion and garlic, then add the cauliflower and potato and its cooking water. Bring to a boil and add salt.
4 Cover and simmer for 15 minutes until the vegetables are truly soft.
5 Remove the pan from the heat, discard the bay leaves and allow the soup to cool slightly. Then in 2 batches, purée the soup in a blender or food processor.
6 Pour the mixture back into the pan, stir in the crème fraîche, grain mustard and a grinding of black pepper.
7 Meanwhile to make the croutons, cut the bread into star shapes using a cookie cutter, brush with melted butter and place on a baking tray in a hot oven for 8-10 minutes until golden and crispy. Remove from oven, cool and top with caviar.
8 Ladle the soup into warm bowls, top with star croutons.