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.
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.
- Cauliflower: 500 g
- Water: 300 ml
- Cream (22%): 530 ml
- Shallot: 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.
- 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.
- Basil: 150 g
- Olive oil: 200 ml
4
In serving the soup, add a quenelle of mascarpone, black caviar, basil oil, and fresh tarragon.
- Mascarpone cheese: 200 g
- Black caviar (sturgeon roe): 20 g
- Olive oil: 200 ml
- Fresh tarragon: 15 g