Chilled Cauliflower Soup with Sea Urchin Roe Recipe

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Léa Lemoine Modified: March 21, 2022
Chilled Cauliflower Soup with Sea Urchin Roe Recipe

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!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1tbspbutter
  • 1onion
  • 1cauliflower head
  • 1cupsake
  • 6cupchicken stock
  • salt
  • pepper
  • lemon juice
  • milk
  • 1traysea urchin roe
  • Shiso blossoms


  1. In a medium saucepan, melt butter over medium heat. Add onions and cook until tender, stirring to prevent color.

  2. Mix in cauliflower and sake, bringing to a simmer. Add chicken stock and simmer, covered, for approximately 30 minutes, until cauliflower is soft.

  3. 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.

  4. Cool in an ice bath. When chilled, adjust consistency with milk, and again season to taste.

  5. Serve chilled soup in a shot glass, top with one piece sea urchin roe, and garnish with shiso blossoms. Enjoy!


  • 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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