Cream of cauliflower soup infused with black tea N° 25
Serves 4 Dish
- 10 g of
- 1 head cauliflower
- 15 g lightly salted butter
- 75 cl semi-skimmed milk
- 50 g whole almonds
- 40 g toasted buckwheat
- 1 teaspoon 4 spice mix
- 4 pinches Espelette pepper
- 1 tablespoon olive oil
- 250 ml water
- 4 pinches fine salt
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.
Never infuse the tea for longer than 10 minutes to keep the delicate spiced flavour and avoid any bitter taste.