soups
22% cream
Cream of cauliflower soup
Ingredients
Cauliflower
600 g
Onion
150 g
Worcestershire sauce
5 ml
Gouda cheese
150 g
Water
900 ml
Salt
10 g
Method of preparation
- Wash the onion thoroughly, wrap it tightly in two layers of foil, and bake at 200 °C for 16 minutes. Once cooked, remove from oven and let cool, then cut into segments.
- Cut the cherry tomatoes in half. Peel the feijoa and cut into attractive segments. Blanch the salmon in boiling water for 6 minutes, then season with salt.
- For the sauce, combine all ingredients except the zest and salt, bring to a boil, simmer for 5 minutes over low heat, season to taste, and add the zest.
- Sear all the garnish in a very hot skillet for 1 minute (using a minimal amount of oil).
