Cauliflower veloute soup with scallops
4 servings
40 minutes
Cauliflower velouté soup with scallops is an ode to elegance and tenderness. It originates from classic French cuisine, where velouté sauces symbolize refinement. In this version, cauliflower gently sautéed in butter transforms into a velvety puree enriched with milk, broth, and cream. The dish's highlight is the surprise of juicy scallops warmed by the hot soup right in the bowl. Their sweet ocean flavor perfectly complements the softness of the velouté, while cayenne pepper adds a spicy note. This soup embodies a harmony of textures and flavors, perfect for a festive dinner or a cozy evening when you want to indulge in something refined and unusual.
1
Break the cabbage into florets, discard the stem and core.
2
Heat the butter in a saucepan (stirring). Add the florets and gently simmer for 10 minutes, stirring occasionally.
- Butter: 15 g
- Cauliflower: 1 piece
3
Pour in the milk, add salt and pepper. Boil for 5 minutes, then add the broth.
- Milk: 250 ml
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Chicken broth: 200 ml
4
Bring to a gentle boil, loosely cover the saucepan with a lid and cook until the florets are very soft, about 15 minutes. They should mash into a puree when pressed against the side of the saucepan, so no blender or food processor is needed.
5
Add cream and cook for a few more minutes, taste for salt and pepper.
- Heavy (double) cream: 100 ml
- Sea salt: to taste
- Freshly ground black pepper: to taste
6
Now cut the scallops into small cubes. Divide into 4 bowls. Salt, pepper, and sprinkle with small pinches of cayenne pepper.
- Scallops: 4 pieces
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Ground cayenne pepper: 0.3 teaspoon
7
Bring the soup to a boil again and pour it over the scallops. Do not stir: the scallops should be a surprise. Serve immediately.