How To Make Chilled Cauliflower Soup with Sea Urchin Roe
This elegant chilled cauliflower soup is made richer with a unique bite of briny sea urchin roe, for a delightfully light and umami-packed side!
Serves:
Ingredients
- 1tbspbutter
- 1onion
- 1cauliflower head
- 1cupsake
- 6cupchicken stock
- salt
- pepper
- lemon juice
- milk
- 1traysea urchin roe
- Shiso blossoms
Instructions
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In a medium saucepan, melt butter over medium heat. Add onions and cook until tender, stirring to prevent color.
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Mix in cauliflower and sake, bringing to a simmer. Add chicken stock and simmer, covered, for approximately 30 minutes, until cauliflower is soft.
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When tender, allow to cool slightly and puree in blender until smooth. Strain through a fine-mesh sieve. Season to taste with salt, pepper, and lemon juice.
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Cool in an ice bath. When chilled, adjust consistency with milk, and again season to taste.
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Serve chilled soup in a shot glass, top with one piece sea urchin roe, and garnish with shiso blossoms. Enjoy!
Nutrition
- Calories: 121.72kcal
- Fat: 3.77g
- Saturated Fat: 1.34g
- Trans Fat: 0.04g
- Monounsaturated Fat: 1.28g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 9.10g
- Fiber: 1.24g
- Sugar: 3.20g
- Protein: 8.40g
- Cholesterol: 76.89mg
- Sodium: 500.85mg
- Calcium: 24.31mg
- Potassium: 330.77mg
- Iron: 0.66mg
- Vitamin A: 26.49µg
- Vitamin C: 25.64mg
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