Impress your guests when you serve this perfectly concocted cauliflower soup.

Michael Leviton
July 2000

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Credit: © Maura McEvoy

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan. Add the leeks and cook over low heat until tender, about 8 minutes. Add the cauliflower and water and bring to a boil. Simmer over low heat until the cauliflower is soft, about 35 minutes. Add the crème fraîche, bring back to a simmer and remove from the heat.

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  • Puree the soup in a blender in batches until very smooth. Season with salt and pepper and chill thoroughly.

  • Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl. Ladle the cold soup into 4 shallow bowls and spoon an oyster and some of its liquor into the center of each. Spoon the cucumber mixture around the oysters, top with a dollop of osetra caviar and serve.

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