Name: Cauliflower Soup
Yield: Makes 6 to 7 cups (1.5 to 1.75 l); 6 first-course servings or 8 to 10 servings when served chilled with chilled spinach and mint soup
Cuisine: American
Ingredients: 2 tablespoons gelatin for a gelled soup or 2 tablespoons finely ground agar-agar for vegetarian gelled soup, if using Basic Chicken Stock; 4 cups (1 l) Extra-Rich Chicken Stock, Basic Chicken Stock, or Vegetable Broth; 1½ pounds (675 g) cauliflower florets (from about 1½ medium heads); 1 medium onion, cut into ¼-inch (.5-cm) dice, for hot soup only; 1 tablespoon kosher salt, or to taste; 1½ cups (375 ml) heavy cream for gelled soup, 2 to 4 tablespoons for hot soup

Preparation info

Makes 6 to 7 cups 1.5 to 1.75 l ) ;
8 to 10
first-course servings or servings when served chilled with chilled

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Years ago when Joël Robuchon’s restaurant, Jamin, was still on the Rue de Longchamp, I had one of the most sensational gelled soups of my life. It became one of his specialties. I think it must have been of great help in getting his three stars.

The top was a creamy white layer that was cauliflower. As my spoon slipped through that, it came to a softly gelled layer of beef consommé that in turn blanketed a layer of caviar. That is a little rich for my usual wallet.