Monday, January 28, 2013

National Soup Month: Cauliflower Bisque

Celebrate National Soup Month with Chef Harper McClure's (The Federalist) Cauliflower Bisque.
(Makes 8 portions)

2 heads Cauliflower
4 ea. Peeled Shallots
4 cloves Peeled Garlic
4 oz. Butter
1 sachet containing 3 sprigs Thyme and 1 ea. Bay Leaf
1 qt. Half and Half
2 qt. Water
Kosher Salt
8 ea. Brioche toast rounds
2 oz. American Sturgeon Caviar

Clean Cauliflower by removing all florets from the stem, rough chop.
In a large sauce pan, sweat cauliflower in butter for 5 minutes over low heat, add shallots and garlic, season with kosher salt and continue to sweat for 10 minutes.
Add water and herbs and slowly simmer for 45 minutes, or until cauliflower is completely tender.
Remove pan from heat, add half and half and puree at high speed in the blender.
Serve in large bowls with a toast round in the center topped with caviar.

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