Cauliflower Soup with Ras el-Hanout
TBD Cook Time:
TBD Ready Time:
- 3 shallots
- 500 g cauliflower
- 500 ml veal stock
- 300 ml cream
- 100 ml white wine
- 100 g sour cream
- 50 ml Noilly Prat vermouth
- 50 ml white port
- Juice of ½ lemon
- A bit of allspice
- 100 g cauliflower
- 3 g Ras el-Hanout (Moroccan spice mixture)
- Grated peel of 1 lime
- 12 slices of roasted caraway bread
- 30 ml olive oil
Finely dice the shallots and sauté in oil. Vacuum together with all other ingredients and cook in a fusionchef water bath at 167°F for 65 minutes.
Puree, whisk if necessary and season well.
Serving and Garnish:
Finely grate the cauliflower and mix with Ras el-Hanout and half of the grated lemon peel.
Place on the bread, drizzle with oil and season with salt. Garnish with cumin and the remaining lemon peel.
This recipe was kindly supplied by the Matthaes publishing house from the book "Heiko Antoniewicz, Sous Vide".