Cauliflower is more commonly used as a base for cream soup than its white cousin. By itself, the creamy cabbage flavour goes well with potatoes and carrots. Well, the Chef team unconventionally supplemented the cauliflower soup with the aroma of truffle and fish.
INGREDIENTS:
To prepare 4-5 servings you need:
400 g cauliflower
100 g potatoes
50 g onions
20 g garlic
200 ml cream
50 g olive oil
100 ml of water
5 g salt
1 g ground black pepper
40 g cod fillet
PREP:
- A few drops of truffle oil
- sprouts and mini spinach for garnish
- Peel the onions, potatoes and garlic and chop randomly.
- Put all the chopped ingredients in a saucepan, fry in mawla, and at the end add the cabbage divided into inflorescences.
- Pour the cream and water over the contents of a saucepan and cook until tender.
- Grind everything with a blender until smooth, then salt and pepper.
- Boil the cod fillet or fry in a pan until tender.
- Place the fillets on a plate, top with the soup, then add the truffle oil. Garnish with sprouts and mini spinach.