Cauliflower Soup
With Puff Pastry Onion Tart, Bottarga Foam, and Crispy Basil
Ingredients
- 2 white cauliflowers, trimmed and chopped
- 1 quart water
- 1 large yellow onion, julienned
- 1 red onion (for tart)
- Olive oil
- Puff pastry
- Grated Bottarga
- 1/2 cup milk
- 1 tsp soy lecithin
- Fresh basil leaves
- Sea salt
- Fresh ground white pepper
Preparation
Boil water with yellow onion until soft. Add chopped cauliflower and cook until tender. Blend with olive oil, adding reserved cooking liquid as needed to reach desired consistency. Season with salt and white pepper. Keep warm.
Roll puff pastry to 2" thick, cut into 3" rounds. Top with red onion slice, brush with butter, and bake at 325°F for 15–20 minutes. Keep warm.
Fry fresh basil leaves until crispy.
Blend milk, bottarga, and soy lecithin until foamy to make the bottarga air. Serve immediately (foam lasts ~15 min).
To plate: place tart in bowl, pour cauliflower soup, top with crispy basil and a spoonful of bottarga foam. Serve hot.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
A versatile Tuscan red that enhances the umami from bottarga and balances the creaminess of the cauliflower.
Estimated Nutrition Facts (per serving)
- Calories: ~210
- Fat: 12g
- Carbohydrates: 15g
- Protein: 8g
- Fiber: 4g
- Cholesterol: 10mg
- Sodium: 270mg