Cream of cauliflower soup infused with black tea N° 25

Preparation

1. The cream of cauliflower soup

• Wash the cauliflower and remove the florets.
• Place 10 g of tea in a tea filter.
• Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown.
• Add the salt.
• Cover with 750 ml of milk and 250 ml of water and bring to the boil.
• Lower the heat and add the tea filter.
• Leave to infuse for 10 minutes.
• Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft.
• Mix the cauliflower in the blender, gradually adding the cooking liquor to achieve a creamy texture.
• Keep warm.

2. The almonds and toasted buckwheat

• Preheat the oven to 140°.
• Mix 1 tsp of the 4 spice mix, 4 pinches of Espelette pepper and 1 tbsp of olive oil in a bowl.
• Coat 50 g of almonds in this mixture and spread them out on a tray lined with baking paper.
• Cook in the oven at 140° for 20 minutes.
• Remove the nuts and chop them coarsely.
• Pour 40 g of toasted buckwheat groats (Kasha) into a dry pan.
• Toast gently until golden brown, remove and set aside.

3. The garnish

• Serve the soup, hot, in a soup plate and garnish with the chopped almonds and toasted buckwheat.