Cauliflower Soup

Gelled or Hot

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


Appears in
Soup: A Way of Life

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.