Cream of cauliflower soup with mascarpone

4 servings

40 minutes

Recipe by Ruslan Polyakov, chef of the restaurants Remy Kitchen Bakery, Pino, cafe Gentle. Creamy mascarpone and textured viscous processed cheese transform cauliflower cream soup from a boring dietary dish into something piquant and bright. Ruslan Polyakova suggests adding black caviar, basil-infused butter, and a little fresh tarragon when serving. You can experiment as you like — the neutral taste of cauliflower allows it.

Energy value per serving

• Calories: 1151.5
• Proteins: 21.2g
• Fats: 104.1g
• Carbohydrates: 36.2g

Ingredients

• Cauliflower: 500 g
• Cream 22%: 530 ml
• Water: 300 ml
• Black caviar: 20 g
• Shallots: 200 g
• Processed cheese: 200 g
• Mascarpone cheese: 200 g
• Fresh tarragon: 15 g
• Olive oil: 200 ml
• Basil: 150 g
• Salt: to taste

Cooking steps

1. Wash the cabbage florets, fill with cold water and boil for 20-25 minutes. Add 200 ml of cream and pre-fried onion and cook for another 10 minutes, then add melted cheese. Blend and strain through a fine sieve.

   Required ingredients:

   • Cauliflower: 500 g
   • Water: 300 ml
   • Cream 22%: 530 ml
   • Shallots: 200 g
   • Processed cheese: 200 g

2. Add fresh tarragon leaves and 30 ml of cream to the mascarpone, blend until smooth, and season with salt to taste.

   Required ingredients:

   • Mascarpone cheese: 200 g
   • Fresh tarragon: 15 g
   • Cream 22%: 530 ml
   • Salt:  to taste

3. Blanch basil leaves in boiling water for 1 minute, then place them in an ice bath. Heat the oil to 70 degrees, add dried basil, blend it, and strain through cheesecloth.

   Required ingredients:

   • Basil: 150 g
   • Olive oil: 200 ml

4. In serving the soup, add a quenelle of mascarpone, black caviar, basil oil, and fresh tarragon.

   Required ingredients:

   • Mascarpone cheese: 200 g
   • Black caviar: 20 g
   • Olive oil: 200 ml
   • Fresh tarragon: 15 g