Cauliflower Velouté with Salmon Roe and Mastiha-Scented Olive Oil

INGREDIENTS 8 PORTIONS
  • 1 Tbsp. unsalted butter

  • 1 Tbsp. unsalted butter

  • 1 large red onion, minced

  • 1 large cauliflower, finely chopped

  • Pinch of curry

  • Pinch of cumin

  • 2 cups milk

  • 6 cups vegetable broth

  • ½ tsp. Greek saffron, diluted in 1 Tbsp. warm water

  • Salt and freshly ground black pepper

  • ½ cup heavy cream

  • 2 Tbsp. fresh lemon juice

  • 8 scant tsp. salmon roe or caviar

PREPARATION
  1. Melt the butter in a large soup pot over medium heat and sauté the onion until soft. Add the garlic and stir for 1 minute. Add the cauliflower, sprinkle in the curry and cumin and stir. Pour in the milk and broth, raise the heat, and bring to a boil. Add the saffron. Reduce the heat, season with salt and pepper to taste, and simmer for 30-35 minutes, until the cauliflower is very tender. Skim off the top of the soup as it simmers.

  2. Melt the butter in a large soup pot over medium heat and sauté the onion until soft. Add the garlic and stir for 1 minute. Add the cauliflower, sprinkle in the curry and cumin and stir. Pour in the milk and broth, raise the heat, and bring to a boil. Add the saffron. Reduce the heat, season with salt and pepper to taste, and simmer for 30-35 minutes, until the cauliflower is very tender. Skim off the top of the soup as it simmers.

  3. Using an immersion blender or food processor, completely purée the cauliflower in the pot and pass the soup through a fine-mesh sieve or food processor. Return the puréed soup back to the pot and bring back to a boil. Add the cream and cook, stirring, for 5 minutes. Stir in the lemon juice. Just before removing the soup from heat, stir in the remaining tablespoon butter.

RECIPE'S PRODUCTS

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