- 3 Shallots
- 6 ripe Tomatoes
- 2 sprigs Celery
- 2 tablespoons Olive oil
- 1 sprig Thyme
- 500 grams fresh, cleaned Sardine (without heads)
- dry White wine
- 1 Bouillon cube (For 0.5 liter of broth)
- 250 milliliters Milk
- 125 milliliters Whipping cream
- 1 little Garlic clove
- freshly ground pepper
- 1 teaspoon Tomato ketchup
- 500 grams Cauliflower
- 40 grams Butter
- 40 grams whole, blanched almonds
Peel and dice shallots. Rinse and quarter tomatoes. Rinse and slice celery.
Heat olive oil in a large saucepan. Saute shallots, tomatoes, celery and thyme for a few minutes. Rinse sardines and add to the pan, cook briefly. Heat white wine and add to the pan, simmer for about 10 minutes. Add bouillon cubes, milk and cream and simmer for another 10 minutes on low heat.
Strain soup through a fine sieve and squeeze all ingredients with a wooden spoon. Bring soup to a boil and simmer for 5-10 minutes again. Peel garlic and squeeze into the soup and season with salt, pepper and tomato ketchup.
Rinse cauliflower and divide into florets. Cook in boiling salted water for 6-8 minutes or until al dente. Drain well. Heat butter in a pan and toast almonds until golden brown. Toss cauliflower with almonds.
Pour sardine soup into bowls and serve hot or cold accompanied by almond cauliflower florets.