Cauliflower Soup with Crayfish
Ingredients
- Ingredients
- 1 medium-sized Cauliflower
- 2 small white onions
- butter
- 1 Tbsp Pastry flour
- salt
- freshly ground white peppers
- freshly grated Nutmeg
- 1 pinch sugar
- ½ lemon (juice only)
- 250 grams fresh, cleaned crayfish (or canned)
- 200 milliliters Whipped cream
- Worcestershire sauce
Preparation steps
Peel the onions and chop finely. Rinse and trim the cauliflower and cut into florets. Remove the crayfish from the shell and cut into small pieces.
Bring a large pot of salted water to a boil and add the cauliflower. Cook for about 8 to 9 minutes to blanch. Reserve Drain and about 700 ml (about 3 cups) of the cooking water. Drain the cauliflower in a colander.
In a saucepot, heat 1 to 2 tablespoons butter over low heat. Add the onions and cook, stirring, until soft. While stirring, sprinkle with flour. When the butter has absorbed all the flour, add about 100 ml (about 1/2 cup) of the cauliflower water, stirring constantly. Then gradually, while stirring, add the remaining cauliflower water pour. Bring the soup to a boil, then add 2/3rds of the blanched cauliflower. (Reserve the remaining 1/3rd to garnish the soup.)
Return to a boil, then reduce the heat and simmer for another 3 to 4 minutes. Pull the pan from the heat and purée the soup until very smooth in a blender. Add the lemon juice and cream. Season well with salt, pepper, and nutmeg, then purée again in the blender.
In a sauté pan, heat 2 tablespoons butter. Add the reserved cauliflower florets and the crayfish fry and sauté until golden brown. Season with salt and pepper.
To serve, ladel the soup into soup bowls and garnish with crayfish and cauliflower florets. Deocrate with a few drops of Worcestershire sauce.
